Effects of different shaping modes on physico-chemical properties and water status of fresh pasta
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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2. Approved Methods of the AACC, No. 66-50. Semolina, Pasta, and Noodle Quality. Approved 1-11-1989, Revised 3-11-1999. The Association: St Paul, MN.
3. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique;Assifaoui;Carbohydrate Polymers,2006
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