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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |