The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular interaction]
1984
Feillet, P. (Institut National de la Recherche Agronomique, Montpellier (France). Centre de Montpellier, Laboratoire de Technologie des Cereales)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 551-566
Other Subjects
Lipidos; Propiedades organolepticas; Bioquimica; Cuisson/ propriete rheologique; Propriete organoleptique; Cooking / rheological properties; Almidon; Pate alimentaire; Coccion / propiedades reologicas
Language
English
Note
76 ref., Summaries (En, Fr)
Type
Summary; Directory
1985-08-15
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