STUDIES ON MILLING AND NOODLE MAKING QUALITY OF DIFFERENT EXTRACTION RATE SEMOLINAS FROM DURUM-WHEAT

被引：0
|
作者：
RAO, GV
SHURPALEKAR, SR
MENGER, A
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1986年 / 23卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：121 / 126
页数：6
相关论文
共 50 条
  • [31] EFFECT OF COOKING TIME ON THE QUALITY, MINERALS AND VITAMINS OF SPAGHETTI PRODUCED FROM 2 ITALIAN DURUM-WHEAT VARIETIES
    ABDELRAHMAN, AHY
    JOURNAL OF FOOD TECHNOLOGY, 1982, 17 (03): : 349 - 353
  • [32] VARIATION IN DURUM-WHEAT POPULATIONS FROM DIFFERENT GEOGRAPHICAL ORIGINS .3. ASSESSMENT OF GENETIC DIVERSITY FOR BREEDING PURPOSES
    ZEULI, PLS
    DEPACE, C
    PORCEDDU, E
    ZEITSCHRIFT FUR PFLANZENZUCHTUNG-JOURNAL OF PLANT BREEDING, 1985, 94 (03): : 177 - 191
  • [33] THE EFFECT OF HIGH M(R) GLUTENIN SUBUNIT COMPOSITION ON THE RESULTS FROM TESTS USED TO PREDICT DURUM-WHEAT QUALITY
    KOVACS, MIP
    HOWES, NK
    LEISLE, D
    SKERRITT, JH
    JOURNAL OF CEREAL SCIENCE, 1993, 18 (01) : 43 - 51
  • [34] EFFECT OF SODIUM STEAROYL-2-LACTYLATE ON SOME QUALITY PARAMETERS OF PASTA MADE FROM DURUM-WHEAT SEMOLINA
    TAHA, SA
    CEREAL RESEARCH COMMUNICATIONS, 1990, 18 (04) : 321 - 327
  • [35] Evaluation of pasta-making properties of semolina from different durum wheat cultivars
    Simeone, R
    Pasqualone, A
    Fares, C
    Di Fonzo, N
    Blanco, A
    DURUM WHEAT SEMOLINA AND PASTA QUALITY: RECENT ACHIEVEMENTS AND NEW TRENDS, 2001, (99): : 55 - 59
  • [36] COMPARATIVE STUDIES ON THE QUALITY CHARACTERISTICS FOR PRIME STARCH AND STARCH TAILINGS - STUDIES ON THE NOODLE MAKING QUALITY OF JAPANESE DOMESTIC WHEAT FLOURS .2.
    ENDO, S
    KARIBE, S
    OKADA, K
    NAGAO, S
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1988, 35 (12): : 813 - 822
  • [37] STUDIES ON THE NOODLE MAKING QUALITY OF JAPANESE DOMESTIC WHEAT FLOURS .1. FACTORS AFFECTING GELATINIZATION PROPERTIES OF WHEAT-STARCH
    ENDO, S
    KARIBE, S
    OKADA, K
    NAGAO, S
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1988, 35 (01): : 7 - 14
  • [38] SCANNING ELECTRON-MICROSCOPE VIEWS OF MATERIAL FROM VARIOUS STAGES IN THE MILLING OF HARD RED WINTER, SOFT RED WINTER, AND DURUM-WHEAT
    DAVIS, AB
    EUSTACE, WD
    CEREAL CHEMISTRY, 1984, 61 (02) : 182 - 186
  • [39] Effects of different milling processes on whole wheat flour quality and performance in steamed bread making
    Liu, Chong
    Liu, Lin
    Li, Limin
    Hao, Chunming
    Zheng, Xueling
    Bian, Ke
    Zhang, Jie
    Wang, Xiaoxi
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (01) : 310 - 318
  • [40] Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process
    Hong, Jing
    An, Di
    Li, Limin
    Liu, Chong
    Li, Mingfei
    Buckow, Roman
    Zheng, Xueling
    Bian, Ke
    JOURNAL OF CEREAL SCIENCE, 2020, 91
12345