Comparison of quality attributes of refined and whole wheat extruded pasta

Published 2018 View Full Article

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Title
Comparison of quality attributes of refined and whole wheat extruded pasta
Authors
Keywords
White flour, Whole-grain flour, Pasta cooking parameters, Flour particle size
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 329-335
Publisher
Elsevier BV
Online
2017-11-03
DOI
10.1016/j.lwt.2017.10.062

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