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

Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Alvarez-Ramirez, Jose

Food chemistry, 2021-10, Vol.360, p.129993-129993, Article 129993 [Periódico revisado por pares]

England: Elsevier Ltd

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