Search Results - "cooking quality"

  • Showing 1 - 2 results of 2
Refine Results
  1. 1
    Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

    Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta by Khan, I., Yousif, A., Johnson, Stuart, Gamlath, S.

    Published 2014
    Subjects: Get full text
    Get full text
  2. 2
    Cooking quality: physical and biochemical properties of lentils (Lens culinaris).

    Cooking quality: physical and biochemical properties of lentils (Lens culinaris). by Sheung-kei, Winnie S

    Published 2000
    Subjects: Get full text

Search Tools: