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CyTA - Journal of Food Volume 9, 2011 - Issue 3
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Articles

Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior
Efectos de la adición de una harina derivada de granos tostados de trigo duro en las propiedades de masa y comportamiento para el cocido de espaguetis

Antonietta Baiano Department of Food Science, University of Foggia, Via Napoli, 25-71100, Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Via Napoli, 25-71100, Foggia, ItalyCorrespondence[email protected]
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Carmela Lamacchia Department of Food Science, University of Foggia, Via Napoli, 25-71100, Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Via Napoli, 25-71100, Foggia, Italy
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Carmela Terracone Department of Food Science, University of Foggia, Via Napoli, 25-71100, Foggia, Italy
Pages 200-209 | Received 17 Feb 2010, Accepted 28 Jul 2010, Published online: 27 Jul 2011

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