Semolina and hydration level during extrusion affect quality of fresh pasta containing flaxseed flour

Journal of Food Processing and Preservation

Volumn 32, Issue 4, 2008, Pages 546-559

  Sinha, Shalini ^a   Manthey, Frank A ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LINUM USITATISSIMUM; SEMOLINA;

EID: 48849083268     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00195.x     Document Type: Article

References (24)

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