Comparison of quality attributes of refined and whole wheat extruded pasta
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DOI: 10.1016/j.lwt.2017.10.062
Abstract: Abstract This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and… read more here.
Keywords: particle size; quality; extruded pasta; whole grain ... See more keywords