Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars
Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars
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关键词
Durum wheat, semolina, whole wheat meal, al dente, firmness, cooking loss, antioxidant carotenoids
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