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Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time
Larrosa, Virginia, Lorenzo, Gabriel, Zaritzky, Noemi, Califano, AliciaVolume:
160
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.03.019
Date:
September, 2015
File:
PDF, 3.05 MB
english, 2015