Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour
Version of Record online: 13 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 6, pages 1544–1556, June 2014
How to Cite
Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Contò, F. and Del Nobile, M. A. (2014), Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour. International Journal of Food Science & Technology, 49: 1544–1556. doi: 10.1111/ijfs.12453
- Issue online: 16 MAY 2014
- Version of Record online: 13 DEC 2013
- Manuscript Accepted: 10 NOV 2013
- Manuscript Received: 18 JUL 2013
- Progetti Integrati di Filiera – BURP. Grant Number: 102 del 10/06/2010
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