Open AccessPolymeric Proteins Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures and Effects on Cooking Behaviour and Acceptability
Author(s) -
DAgnello P Landriscina L
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000548
Subject(s) - food science , microbiology and biotechnology , biology , chemistry
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