Sensory properties of hydrocolloid-enriched pasta from two flour types of Triticum aestivum wheat

Deutsche Lebensmittel-Rundschau

Volumn 102, Issue 8, 2006, Pages 368-372

  Koceva Komlenic D ^a   Ugarcic Hardi Z ^a   Jukic M ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Amylolitic activity; Carboxymethylcellulose; Pasta; Pectin; Wheat flour

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33748051038     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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