Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products

There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, traditional efforts to advance development in these a...

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Detalles Bibliográficos
Autores principales: Sarkar, Ashok, Fu, Bin Xiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223010/
https://www.ncbi.nlm.nih.gov/pubmed/35741994
http://dx.doi.org/10.3390/foods11121796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223010/
https://www.ncbi.nlm.nih.gov/pubmed/35741994
http://dx.doi.org/10.3390/foods11121796

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