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Updated: Jan 30, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

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Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on

C Lamacchia1, A Baiano1, S Lamparelli2

  • 1Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25 - 71100 Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università di Foggia, Via Napoli, 25 - 71100 Foggia, Italy.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
AcceptabilityBarleyProtein size distributionQuality predictionSpaghetti cooking qualityUnextractable polymeric proteins

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