Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

Journal of Cereal Science

Volumn 47, Issue 2, 2008, Pages 144-152

  Chillo, S ^a   Laverse, J ^a   Falcone, P M ^a   Protopapa, A ^b   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Bran; Breakage susceptibility; Buckwheat; Cooking quality; Spaghetti

Indexed keywords

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 39649124219     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.03.004     Document Type: Article

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