Effect of semolina particle size on the cooking kinetics...

Procedia Food Science 2011 Vol. 1

Effect of semolina particle size on the cooking kinetics and quality of spaghetti

Sacchetti, Giampiero, Cocco, Giuseppe, Cocco, Domenico, Neri, Lilia, Mastrocola, Dino
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Volume:
1
Year:
2011
Language:
english
Journal:
Procedia Food Science
DOI:
10.1016/j.profoo.2011.09.256
File:
PDF, 367 KB
english, 2011
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