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Evaluation of durum wheat and durum products. L Studies on semolina and macaroni with the amylograph



Evaluation of durum wheat and durum products. L Studies on semolina and macaroni with the amylograph



Cereal Chem 41(1): 32-38



Semolina, and macaroni prepared from the same semolina, were studied by using the amylograph. Amylogram peak values of semolina and macaroni were directly proportional for the samples tested. A relationship was found between the amylograms of the cooked semolina and the cooked macaroni.

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