Ingredient composition and pasta: Water cooking ratio affect cooking properties of nontraditional spaghetti

International Journal of Food Science and Technology

Volumn 49, Issue 10, 2014, Pages 2323-2330

  de la Peña, Elena ^a   Manthey, Frank A ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Cooking quality; Durum wheat; Nontraditional pasta; Semolina; Spaghetti; Specific heat capacity

Indexed keywords

COOKING QUALITY; DURUM WHEATS; NONTRADITIONAL PASTA; SEMOLINA; SPAGHETTI;

SPECIFIC HEAT;

TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84908262927     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12549     Document Type: Article

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