Performance comparison between different hydrocolloids to...

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European Food Research and Technology 2018 / 9

Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat

Peressini, Donatella, Tat, Lara, Sensidoni, Alessandro
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-018-3158-5
Date:
September, 2018
File:
PDF, 995 KB
english, 2018
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