ISSN:
1573-9104
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract The authors have investigated the influence of protein content and composition on the spaghetti quality obtained by six varieties of Italiandurum wheat. Both factors play an important role but the quality is particularly influenced by water and isopropanol soluble fractions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01095515
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