A multistep optimization approach for the production of healthful pasta based on nonconventional flours

Journal of Food Process Engineering

Volumn 35, Issue 4, 2012, Pages 601-621

  Mastromatteo, M ^a   Chillo, S ^b   Civica, V ^b   Iannetti, M ^b   Suriano, N ^c   Del Nobile, M A ^b,c  

^a Economics in Agricultural and Livestock Systems   (Italy)

^b BIOAGROMED   (Italy)

^c UNIVERSITY OF FOGGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DURUM WHEATS; LEGUME FLOUR; MULTI-STEP; OPTIMIZATION APPROACH; PRODUCTION PROCESS; RHEOLOGICAL PROPERTY; SEMOLINA DOUGH; VISCOSITY VALUE;

CHEMICAL ENGINEERING; FOOD TECHNOLOGY;

OPTIMIZATION;

CHENOPODIUM QUINOA; SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM; ZEA MAYS;

EID: 84864285701     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00610.x     Document Type: Article

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