Modeling the mechanical properties of pasta cooked at different times
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking;Cafieri;Journal of Cereal Science,2008
2. Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea;Chillo;Journal of Food Engineering,2008
3. Spaghetti cooking by microwave oven: cooking kinetics and product quality;Cocci;Journal of Food Engineering,2008
4. The Mathematics of Diffusion;Crank,1956
5. Effects of moisture content and temperature of spaghetti on their mechanical properties;Cuq;Journal of Food Engineering,2003
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