Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

International Journal of Food Science and Technology

Volumn 49, Issue 6, 2014, Pages 1544-1556

  Padalino, Lucia ^a   Mastromatteo, Marcella ^a   Lecce, Lucia ^a   Spinelli, Sara ^a   Contò, Francesco ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Chemical composition; Legumes; Semolina; Sensory analysis

Indexed keywords

ELASTICITY; SENSORY PERCEPTION;

CHEMICAL COMPOSITIONS; CONTROL SAMPLES; LEGUMES; SEMOLINA; SENSORY ANALYSIS; SENSORY PROPERTIES; SENSORY QUALITIES; STARCH DIGESTIBILITIES;

QUALITY CONTROL;

EID: 84900513701     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12453     Document Type: Article

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