Colour assessment on bread wheat and triticale fresh pasta

International Journal of Food Properties

Volumn 15, Issue 5, 2012, Pages 1054-1068

  Martinez, C S ^a,b   Ribotta, P D ^b   Leon, A E ^b   Anon M C ^c  

^a YPF S A   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Bread wheat flour; Color; Fresh pasta; Gluten; Starch; Water

Indexed keywords

ARGENTINA; ASH CONTENTS; BREAD WHEAT; COLOUR SCORES; DURUM WHEATS; FRESH PASTA; GLUTEN; PASTA PRODUCTION; PROTEIN CONTENTS; PROTEIN FRACTIONS; SMALL REGION; SOURCES OF VARIATION; WATER CONCENTRATIONS;

FOOD PRODUCTS; PROTEINS; STARCH; WATER;

COLOR;

TRITICOSECALE; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84865502476     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.513215     Document Type: Article

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