Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti

Published 2015 View Full Article

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Title
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 66, Issue 3, Pages 266-274
Publisher
Informa UK Limited
Online
2015-02-10
DOI
10.3109/09637486.2014.1000838
References
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