Pasta color and viscoelasticity: Revisiting the role of...

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Cereal Chemistry 2018 / 02

Pasta color and viscoelasticity: Revisiting the role of particle size, ash and protein content

Joubert, Marianne, Morel, Marie-Hélène, Lullien-Pellerin, Valérie
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Language:
english
Journal:
Cereal Chemistry
DOI:
10.1002/cche.10038
Date:
February, 2018
File:
PDF, 1.23 MB
english, 2018
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