Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

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Veröffentlicht in:Journal of food engineering 2007, Vol.84 (1), p.101-107
Hauptverfasser: CHILLO, S, LAVERSE, J, FALCONE, P. M, DEL NOBILE, M. A
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
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container_title Journal of food engineering
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creator CHILLO, S
LAVERSE, J
FALCONE, P. M
DEL NOBILE, M. A
description
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identifier ISSN: 0260-8774
ispartof Journal of food engineering, 2007, Vol.84 (1), p.101-107
issn 0260-8774
1873-5770
language eng
recordid cdi_pascalfrancis_primary_19075725
source Elsevier ScienceDirect Journals
subjects Biological and medical sciences
Cereal and baking product industries
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
title Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea
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