Effects of defatted soy flour, xanthan gum, and processing temperatures on quality criteria of spaghetti

Journal of Agricultural Science and Technology

Volumn 15, Issue 2, 2013, Pages 265-278

  Ansari, A ^a   Kalbasi Ashtari, A ^b   Gerami, A ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Color criteria; Cooking loss; Cooking weight; Drying and extrusion temperature; Firmness; Gluten; Pasta

Indexed keywords

EID: 84877247752     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (52)

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