The effect of cooking water composition on textural and cooking properties of spaghetti

International Journal of Food Properties

Volumn 11, Issue 2, 2008, Pages 351-362

  Sozer, Nesli ^a   Kaya, Ahmet ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Cooking water; Sensory; Spaghetti; Texture profile analysis

Indexed keywords

CHEMICAL ANALYSIS; DEIONIZED WATER; PROTEINS; SODIUM CHLORIDE;

COOKING WATER; OPTIMUM COOKING;

FOOD PROCESSING;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 42549167435     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701409260     Document Type: Article

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