A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

By Wesam A. AbuHammad, E. Elias, F. Manthey, M. Alamri, M. Mergoum. 2012

55 citations recorded by the source corpus.

Subfields: Gastroenterology, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/4bcedd0a7e8937356533b2379af0fd5dff3f8fac