Analysis of cracking and breakage in dried pasta: a case study
Author:
Affiliation:
1. Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
2. FrancescoTamma Industrie Alimentari, Corso del Mezzogiorno 15, 71122 Foggia, Italy.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2019.1580
Reference15 articles.
1. The effect of extra-strong gluten on quality parameters in durum wheat
2. The impact of the protein network on the pasting and cooking properties of dry pasta products
3. EFFECTS OF SAMPLE DIMENSIONS ON THE SNAPPING FORCE OF CRISP FOODS *
4. Influence of protein content on spaghetti cooking quality
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