Effects of gluten powder on the quality of wheat flour spaghetti cooked in distilled or salted water

Research output: Contribution to journalArticle

8 Citations (Scopus)
Original languageEnglish
Pages (from-to)468-477
Number of pages10
JournalJournal of Texture Studies
Volume42
Issue number6
Early online dateJun 2011
Publication statusPublished - Dec 2011

Cite this

@article{d660a4b730a54a4e8dcc0a0a214a31f8,
title = "Effects of gluten powder on the quality of wheat flour spaghetti cooked in distilled or salted water",
author = "Mahsa Majzoobi and Raheleh Ostovan and Asgar Farahnaky",
year = "2011",
month = "12",
language = "English",
volume = "42",
pages = "468--477",
journal = "Journal of Texture Studies",
issn = "0022-4901",
publisher = "Blackwell Publishing Inc",
number = "6",

}

Effects of gluten powder on the quality of wheat flour spaghetti cooked in distilled or salted water. / Majzoobi, Mahsa; Ostovan, Raheleh; Farahnaky, Asgar.

In: Journal of Texture Studies, Vol. 42, No. 6, 12.2011, p. 468-477.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of gluten powder on the quality of wheat flour spaghetti cooked in distilled or salted water

AU - Majzoobi, Mahsa

AU - Ostovan, Raheleh

AU - Farahnaky, Asgar

PY - 2011/12

Y1 - 2011/12

M3 - Article

VL - 42

SP - 468

EP - 477

JO - Journal of Texture Studies

JF - Journal of Texture Studies

SN - 0022-4901

IS - 6

ER -