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Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti

L Padalino1, M Mastromatteo, L Lecce

  • 1Department of Agriculture, Food and Environment Science, University of Foggia , via Napoli, Foggia , Italy.

International Journal of Food Sciences and Nutrition
|February 11, 2015
PubMed

Keywords:
Chemical propertiesmillingsemolinasensorial and rheological propertieswheatwholemeal flour

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