Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

Journal of Food Quality

Volumn 36, Issue 2, 2013, Pages 133-138

  Marti, Alessandra ^a   Seetharaman, Koushik ^b   Pagani, Maria Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING QUALITY; DURUM WHEATS; HIGH TEMPERATURE DRYING; LOW TEMPERATURES; PASTING TEMPERATURE; PROTEIN AGGREGATION; PROTEIN CONTENTS; TECHNOLOGICAL QUALITIES;

PROTEINS;

STARCH;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84875861105     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12015     Document Type: Article

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