AGRIS - International System for Agricultural Science and Technology

Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

2019

Cordelino, Ingrid G. | Tyl, Catrin | Inamdar, Loma | Vickers, Zata | Marti, Alessandra | Ismail, Baraem P.


Bibliographic information
Lebensmittel-Wissenschaft + Technologie
Volume 99 Pagination 1 - 7 ISSN 0023-6438
Publisher
Elsevier Ltd
Other Subjects
Gluten-free pasta; Prolamins
Language
English
Type
Journal Article; Text

2024-02-28
MODS
Data Provider
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