Extrusion Properties and Cooking Quality of Spaghetti...

Cereal Chemistry 2004 / 03 Vol. 81; Iss. 2

Extrusion Properties and Cooking Quality of Spaghetti Containing Buckwheat Bran Flour

Manthey, Frank A., Yalla, Saujanya R., Dick, Todd J., Badaruddin, Mohammad
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Volume:
81
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.2004.81.2.232
Date:
March, 2004
File:
PDF, 71 KB
english, 2004
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