Author:
Indrianti Novita,Ratnawati Lia,Kumalasari Rima,Sholichah Enny,Afifah Nok
Reference23 articles.
1. A comparison of two instrumental techniques used to discriminate the cooking quality of spaghetti
2. International Pasta Organization, Pasta, World Consumption Boom Since the Lockdown Started 1 Consumer Out of 4 Ate More, 25% Export Increase in 6 Months [Internet]. IPO; 2020 [cited 2022 Oct 20]. Available from: https://internationalpasta.org/news/pasta-world-consumption-boom-since-the-lockdown-started-1-consumer-out-of-4-ate-more-25-export-increase-in-6-months/.
3. Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato
4. Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup
5. Effect of Modified Starches on Rheological Properties of Ketchup