Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality

Journal of Cereal Science

Volumn 49, Issue 1, 2009, Pages 128-133

  Wood, Jennifer Ann ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Cicer arietinum L; Pasta quality; Rheology; Sensory

Indexed keywords

CICER ARIETINUM; SEMOLINA;

EID: 57149120755     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.07.016     Document Type: Article

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