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- W2001772492 abstract "With the help of additions of a mixture of sodium alginate and calcium gluconate and also lake potash it is possible to improve the mechanical and technological properties of macaroni from soft wheat grits and baking flour, bringing it in a number of cases to equal the characteristics of high-quality macaroni from hard wheat grits." @default.
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- W2001772492 date "1981-01-01" @default.
- W2001772492 modified "2023-09-26" @default.
- W2001772492 title "On the possibility of using non-macaroni flour for making macaroni articles" @default.
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- W2001772492 doi "https://doi.org/10.1002/food.19810250803" @default.
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