Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta
Daniel E. Garcia‐Valle, Luís A. Bello‐Pérez, Edith Agama‐Acevedo, José Álvarez‐Ramírez
Topics & Concepts
Food scienceStarchChemistryResistant starchFourier transform infrared spectroscopyAbsorption of waterBotanyChemical engineeringBiologyEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems