Search Results - Boukid, F.

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    A multi‐scale characterisation of the durum wheat pasta cooking process

    A multi‐scale characterisation of the durum wheat pasta cooking process by Littardi, P., Diantom, A., Carini, E., Curti, E., Boukid, F., Vodovotz, Y., Vittadini, E.

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    Use of discrimination analysis to identify differences during cooking of novel pasta formulations

    Use of discrimination analysis to identify differences during cooking of novel pasta formulations by Boukid, F, Littardi, P, Carini, E, Diantom, A, Curti, E, Vodovotz, Y, Vittadini, E

    Published in Food Structure
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