Durum Wheat Products - Recent Advances

This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on past...

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Номзүйн дэлгэрэнгүй
Формат:	Online
Хэл сонгох:	англи
Хэвлэсэн:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Нөхцлүүд:	dietary fiber hydrocolloids food texture cooking properties pasta glycemic index enrichment carbohydrate ingredient database formulation quality durum wheat semolina gluten quality protein network rheology kernel size genotype milling quality semolina quality pasta color health benefits functional pasta functional food pasta making hydration extrusion drying cooking quality couscous manufacturing processes domestic preparation history wheat germ stabilization lipid oxidation oil quality bulgur wholegrain yellow berry phytochemical carotenoids nutritional quality freeze-drying spray-drying durum wheat pasta biscuits durum wheat oil by-products tocotrienols tocopherols induction time oxidation sensory properties volatile compounds grain hardness D-genome glutenin subunits dough strength waxy amylose semolina milling granulations digitalization sustainability flat bread acidic composition texture profile analysis sensorial properties artisanal pasta Pivot profile sensory analysis n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology
Онлайн хандалт:	ONIX_20230202_9783036561028_54
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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Durum Wheat Products - Recent Advances

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