Durum Wheat Initial Moisture Content Cooking Quality Cleaning Operation Dough Development 
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  1. Bizzari, O., and A. Morelli., 1988. Milling of Durum wheat In: Durum Chemistry and Technology, G. Fabiani and C. Lintas (eds), AACC, St. Paul Minnesota.Google Scholar
  2. Feillet, P., and J.E. Dexter., 1996. Quality requirements of durum wheat for semolina milling and pasta production In: Pasta and Noodle Technology, J. Kruger, R. B. Matsuo and J.W. Dick (eds), AACC, St. Paul Minnesota.Google Scholar
  3. Laboratory mill and shifter. Chopin –Instruction manualGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Maria Papageorgiou
    • 1
  1. 1.National Agricultural Research FoundationCereal institute, Laboratory of Cereal Chemistry and TechnologyThermi Greece

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