RELATIONSHIP BETWEEN DURUM-WHEAT PROTEIN-PROPERTIES AND PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITY

被引：62

作者：

DEXTER, JE

MATSUO, RR

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 05期

关键词：

D O I：

10.1021/jf60231a034

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：899 / 902

页数：4

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