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Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
Daniela F. Olivera, Viviana O. SalvadoriVolume:
90
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2008.06.041
File:
PDF, 261 KB
english, 2009