Texture, processing and organoleptic properties of...

Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality

Jennifer Ann Wood
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Volume:
49
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.jcs.2008.07.016
File:
PDF, 286 KB
english, 2009
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