Physicochemical changes in nontraditional pasta during cooking

Cereal Chemistry

Volumn 92, Issue 6, 2015, Pages 578-587

  De La Pena, Elena ^a   Ohm, Jae Bom ^b   Simsek, Senay ^a   Manthey, Frank A ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS;

COOKING LOSS; COOKING TIME; PASTING PROPERTY; PHYSICO-CHEMICAL CHANGES; PHYSICOCHEMICAL ANALYSIS; PROTEIN QUALITY; PROTEIN SOLUBILITY; STARCH CONTENTS; STARCH DAMAGES; WHOLE WHEAT FLOURS;

STARCH;

EID: 84948654076     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-01-15-0014-R     Document Type: Article

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