The Use of Egg and Egg Products in Pasta Production
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Publisher
Elsevier
Reference55 articles.
1. Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta;Alamprese;Food Chem.,2004
2. Functional and rheological characteristics of fresh egg pasta;Alamprese;Ital. J. Food Sci.,2005
3. Role of pasteurization heat treatments on rheological and protein structural characteristics of fresh egg pasta;Alamprese;Eur. Food Res. Technol.,2005
4. Development of gluten-free fresh egg pasta analogues containing buckwheat;Alamprese;Eur. Food Res. Technol.,2007
5. Structural and cooking properties of fresh egg pasta as a function of pasteurization treatment intensity;Alamprese;J. Food Eng.,2008
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