Work

Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes

Year: 2021

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.15120

Authors: Patricia A. Cabas‐Lühmann, Frank A. Manthey, Elias M. Elias

Institution: North Dakota State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W3159205531

FWCI: 0.615

Cites: 40

Cited by: 10

Related to: 10