Effect of stone-milled semolina granulation on the quality of bran-rich pasta made from khorasan (KamutR) and durum wheat
- 1 May 2006
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 41 (5), 596-599
- https://doi.org/10.1111/j.1365-2621.2005.01098.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Physical and Cooking Quality of Spaghetti Made from Whole Wheat DurumCereal Chemistry Journal, 2002
- Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched PastaJournal of Agricultural and Food Chemistry, 2001
- Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch PolysaccharidesJournal of Food Science, 1995
- Effects of high-temperature drying on technological properties of pastaJournal of Cereal Science, 1990
- The manufacture and applications of pasta as a food and as a food ingredient: a reviewInternational Journal of Food Science & Technology, 1980