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Volumn 46, Issue 11, 2011, Pages 2393-2400

Quality characteristics of dried pasta enriched with buckwheat flour

Author keywords

Buckwheat flour; Cooking; Image analysis; Pasta; Texture

Indexed keywords

BUCKWHEAT FLOUR; CHARACTERISATION; DURUM WHEATS; HIGH HETEROGENEITY; NUTRITIONAL QUALITIES; OVERALL ACCEPTABILITY; PASTA; PROCESSING CONDITION; QUALITY CHARACTERISTIC; SENSORY ANALYSIS; SOLID LOSS; SURFACE CHARACTERISTICS; WATER UPTAKE;

EID: 80054693960     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02762.x     Document Type: Article
Times cited : (33)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.