Prediction and measurement of pasta quality-Reference-Cited by-同舟云学术

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Prediction and measurement of pasta quality

Published:2007-06-29 Issue:2 Volume:26 Page:133-151
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

COLE M. E.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01149.x/fullpdf

Reference138 articles.

1. Einfluss des pH Wertes des Kochwassers auf die Beschaffenheit gekochter Teigwaren;Abecassis;Bericht ueber die Durum-und Teigwaren-Tagung, Detmold,1980

2. The manufacture and applications of pasta as a food and as a food ingredient: a review;Antognelli;Journal of Food Technology,1980

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4. Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review;Journal of Aquatic Food Product Technology;2022-09-17

5. The effect of continuous cooking on the properties of spaghetti and its cooking water;Cereal Chemistry;2022-09-14

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