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Effect of semolina particle size on the cooking kinetics and quality of spaghetti

机译：粗面粉粒度对意大利面蒸煮动力学和质量的影响

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《ICEF11;International congress on engineering and food》||2205-2206|共2页
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Giampiero Sacchetti; Giuseppe Cocco; Domenico Cocco; Lilia Neri; Dino Mastrocola;
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2. Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro [J] . Chillo Stefania, Monro J. A., Mishra S., International Journal of Food Sciences and Nutrition . 2010,第2期

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6. Inter-Relationships between Test Weight Thousand Kernel Weight Kernel Size Distribution and Their Effects on Durum Wheat Milling Semolina Composition and Pasta Processing Quality [O] . Kun Wang, Bin Xiao Fu 2020

机译：测试重量千粒体重核尺寸分布的相互关系籽粒麦铣削粗面粉组合物和意大利面加工质量
7. Effect of semolina particle size on the cooking kinetics and quality of spaghetti [O] . Sacchetti, Giampiero, Cocco, Giuseppe, Cocco, Domenico, 2011

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