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Relationship between the viscoelastic properties of cooked gluten, the protein content and the cooking quality of durum wheat (T. durum)



Relationship between the viscoelastic properties of cooked gluten, the protein content and the cooking quality of durum wheat (T. durum)



Annales de Technologie Agricole 27(4): 799-808



In samples from three varieties, the cooking quality of the varieties, assessed on cooked pasta, was closely correlated with an index combining the elastic properties of the cooked gluten and the protein content.

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Accession: 000734124

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