Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality
- 1 May 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (5), 899-902
- https://doi.org/10.1021/jf60231a034
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- THE SUITABILITY OF THE SDS-SEDIMENTATION TEST FOR ASSESSING GLUTEN STRENGTH IN DURUM WHEATCanadian Journal of Plant Science, 1980
- Cooking properties of spaghetti: factors affecting cooking qualityJournal of Agricultural and Food Chemistry, 1979
- Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating mediumPlanta, 1979
- INFLUENCE OF PROTEIN CONTENT ON SOME DURUM WHEAT QUALITY PARAMETERSCanadian Journal of Plant Science, 1977
- THE SPAGHETTI-MAKMG QUALITY OF DEVELOPING DURUM WHEATSCanadian Journal of Plant Science, 1977
- A factor analysis of bread wheat quality testsAustralian Journal of Agricultural Research, 1976