Temperature-induced changes in dough elasticity as a useful...

European Food Research and Technology 2014 / 02 Vol. 238; Iss. 2

Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta

Marti, Alessandra, D’Egidio, Maria Grazia, Dreisoerner, Jens, Seetharaman, Koushik, Pagani, Maria Ambrogina
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Volume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2117-4
Date:
February, 2014
File:
PDF, 230 KB
english, 2014
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