Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

Saved in:
Bibliographic Details
Published in:Journal of food engineering 2015-09, Vol.160, p.11-18
Main Authors: Larrosa, Virginia, Lorenzo, Gabriel, Zaritzky, Noemi, Califano, Alicia
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0260-8774
DOI:10.1016/j.jfoodeng.2015.03.019