Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

LWT

Volumn 44, Issue 4, 2011, Pages 1226-1232

  Baiano, A ^a   Lamacchia, C ^a   Fares, C ^b   Terracone, C ^a   La Notte, E ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CRA CER Centro di Ricerca per la Cerealicoltura   (Italy)

Author keywords

Acceptability; Cooking behaviour; Soy; Spaghetti

Indexed keywords

PROTEINS; REGRESSION ANALYSIS;

ACCEPTABILITY; ALVEOGRAPHIC INDEX; COOKING TIME; DEFATTED SOY FLOURS; NON-LINEAR REGRESSION; PROTEIN CONTENTS; RHEOLOGICAL INDICES; SPAGHETTI;

QUALITY CONTROL;

GLYCINE MAX; SEMOLINA;

EID: 78751702840     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.029     Document Type: Article

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