semolina

n.

粗粒小麦粉；

Moisture adsorption behaviour of semolina and farina.
Effect of semolina extraction rate on semolina characteristics and spaghetti quality.
Effect of water content on changes in semolina proteins during dough-mixing.
Quality requirements of durum wheat for semolina milling and pasta production
Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties
Distribution along durum wheat kernel of the components involved in semolina colour
Relationship between some durum wheat physical characteristics and semolina milling properties.
Effects of Modified Processing Conditions on Oxidative Properties of Semolina Dough and Pasta
The effect of expectations generated by brand name on the acceptability of dried semolina pasta
Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time