Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

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作者：
Garcia-Valle, Daniel E. [1 ]
Bello-Pérez, Luis A. [1 ]
Agama-Acevedo, Edith [1 ]
Alvarez-Ramirez, Jose [2 ]
机构：
[1] Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico
[2] Departamento de Ingenieria de Procesos e Hidraulica, Universidad Autonoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa,09340, Mexico
来源：
Food Chemistry | 2021年 / 360卷
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摘要：
Proteins
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