A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking-Reference-Cited by-同舟云学术

A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking

Published:2008-11 Issue:3 Volume:48 Page:857-862
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cafieri S.,Chillo S.,Mastromatteo M.,Suriano N.,Del Nobile M.A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference21 articles.

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3. Modelling the water transport properties of traditional and innovative polymeric films for food packaging applications;Buonocore;Research Advances in Food Science,2005

4. Drying characteristics of amaranth grain;Calzetta Resio;Journal of Food Engineering,2004

5. Spaghetti cooking by microwave oven: cooking kinetics and product quality;Cocci;Journal of Food Engineering,2008

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