Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products
There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, traditional efforts to advance development in these a...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2022-06-01
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| coleção: | Foods |
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| Acesso em linha: | https://www.mdpi.com/2304-8158/11/12/1796 |
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