Effects of gluten strength on the rheological and textural properties of spaghetti made from durum wheat
Durum wheat cultivars with extra strong gluten properties are claimed by pasta manufacturers to result in pasta superior cooking quality. However, very few studies have been published which have examined the effect of extra strong gluten cultivars on pasta cooking quality. A study was undertaken to...
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| Format: | Others |
| Language: | en en_US |
| Published: |
2007
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| Online Access: | http://hdl.handle.net/1993/1894 |