M. Alamri, F. Manthey, M. Mergoum, E. Elias, K. Khan
{"title":"The effects of reconstituted semolina fractions on pasta processing and quality parameters and relationship to glutograph parameters.","authors":"M. Alamri, F. Manthey, M. Mergoum, E. Elias, K. Khan","doi":"10.3923/JFTECH.2010.159.168","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"17 1","pages":"159-168"},"PeriodicalIF":0.0000,"publicationDate":"2010-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/JFTECH.2010.159.168","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}