Physicochemical Properties of Commercial Gums and their Effects on Processing and Cooking Quality of Nontraditional Pasta
Processing characteristics and quality of pasta made from durum flour and semolina and the physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta was investigated. An initial experiment was conducted using semolina and durum flour fo...
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| Format: | Others |
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North Dakota State University
2017
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| Online Access: | https://hdl.handle.net/10365/26720 |