SEMOLINA AND HYDRATION LEVEL DURING EXTRUSION AFFECT QUALITY OF FRESH PASTA CONTAINING FLAXSEED FLOUR
SHALINI SINHA, FRANK A. MANTHEYVolume:
32
Year:
2008
Language:
english
Pages:
14
DOI:
10.1111/j.1745-4549.2008.00195.x
File:
PDF, 150 KB
english, 2008