The spaghetti-making quality of commercial durum wheat samples with variable α-amylase activity

DEXTER, J. E ; MATSUO, R. R ; KRUGER, J. E

Cereal chemistry, 1990, Vol.67 (5), p.405-412 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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