Effects of high-temperature drying on technological properties of pasta
- 31 July 1990
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 12 (1) , 97-104
- https://doi.org/10.1016/s0733-5210(09)80161-6
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- INTERACTION ENTRE L’AMIDON ET UNE FRACTION PROTEIQUE EXTRAITE DES SEMOULES DE T. DURUMCanadian Journal of Plant Science, 1984
- Rice Starch, Varietal Differences in Amylose Content of Rice StarchJournal of Agricultural and Food Chemistry, 1958