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Journal of Food Processing & Technology
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Research Article - (2016) Volume 7, Issue 2

Polymeric Proteins Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures and Effects on Cooking Behaviour and Acceptability

Agnello PD, Landriscina L, Schiavulli A and Lamacchia C*
Department of Science of Agriculture, Food and Environmental, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
*Corresponding Author: