A multi‐scale characterisation of the durum wheat pasta cooking process-Reference-Cited by-同舟云学术

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A multi‐scale characterisation of the durum wheat pasta cooking process

Published:2018-12-13 Issue:5 Volume:54 Page:1713-1719
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Littardi P.¹,Diantom A.¹,Carini E.¹²,Curti E.¹²^ORCID,Boukid F.¹²,Vodovotz Y.³,Vittadini E.¹

Affiliation:

1. Department of Food and Drug University of Parma Parco Area delle Scienze 47/A 43124 Parma Italy

2. Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/A 43124 Parma Italy

3. Department of Food Science The Ohio State University 2015 Fyffe Rd Columbus OH 43210 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14057

Reference30 articles.

1. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

2. Influence of drying temperature on the spaghetti cooking quality

3. Development and standardization of sorghum pasta using extrusion technology

4. Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

5. Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

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