Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality.
D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D004044:Dietary Proteins / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis*; D014908:Triticum / Q000032:analysis*; D014783:Viscosity
D004044:Dietary Proteins; D010940:Plant Proteins; D005983:Glutens