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Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta
Cristina Alamprese, Stefania Iametti, Margherita Rossi, Daniele BergonziVolume:
221
Language:
english
Pages:
9
DOI:
10.1007/s00217-005-0024-z
Date:
November, 2005
File:
PDF, 348 KB
english, 2005