Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten

Mapping Intimacies ◽

10.3403/03094794 ◽

2004 ◽

Keyword(s):

Durum Wheat ◽

Falling Number ◽

Durum Wheat Semolina

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Wheat, rye and their flours, durum wheat and durum wheat semolina. Determination of the falling number according to Hagberg-Perten

10.3403/30202164 ◽

2010 ◽

Keyword(s):

Durum Wheat ◽

Falling Number ◽

Durum Wheat Semolina

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Wheat, rye and respective flours, durum wheat and durum wheat semolina. Determination of the Falling Number according to Hagberg-Perten

10.3403/03094794u ◽

2015 ◽

Keyword(s):

Durum Wheat ◽

Falling Number ◽

Durum Wheat Semolina

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Wheat flour and durum wheat semolina. Determination of impurities of animal origin

10.3403/30341119u ◽

2020 ◽

Keyword(s):

Durum Wheat ◽

Wheat Flour ◽

Animal Origin ◽

Durum Wheat Semolina ◽

Determination Of Impurities

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Wheat flour and durum wheat semolina. Determination of impurities of animal origin

10.3403/30341119 ◽

2020 ◽

Keyword(s):

Durum Wheat ◽

Wheat Flour ◽

Animal Origin ◽

Durum Wheat Semolina ◽

Determination Of Impurities

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Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry

10.3403/30374648 ◽

2020 ◽

Keyword(s):

Durum Wheat ◽

Wheat Flour ◽

Diffuse Reflectance ◽

Durum Wheat Semolina

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Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry

10.3403/30374648u ◽

2020 ◽

Keyword(s):

Durum Wheat ◽

Wheat Flour ◽

Diffuse Reflectance ◽

Durum Wheat Semolina

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Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grains

10.3403/30156352u ◽

2015 ◽

Keyword(s):

Durum Wheat ◽

Cereal Products

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Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grains

10.3403/30156352 ◽

2009 ◽

Keyword(s):

Durum Wheat ◽

Cereal Products

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Durum wheat semolina and alimentary pasta. Estimation of cooking quality of alimentary pasta by sensory analysis

10.3403/bsiso7304 ◽

2015 ◽

Keyword(s):

Durum Wheat ◽

Sensory Analysis ◽

Cooking Quality ◽

Durum Wheat Semolina

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Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Food Chemistry ◽

10.1016/j.foodchem.2021.129993 ◽

2021 ◽

pp. 129993

Author(s):

Daniel E. Garcia-Valle ◽

Luis A. Bello-Pérez ◽

Edith Agama-Acevedo ◽

Jose Alvarez-Ramirez

Keyword(s):

Durum Wheat ◽

Chickpea Flour ◽

Durum Wheat Semolina

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