Rheology and Structure of Heat-Treated Pasta Dough: Influence of Water Content and Heating Rate

Author: Thorvaldsson K.   Stading M.   Nilsson K.   Kidman S.   Langton M.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.32, Iss.3, 1999-05, pp. : 154-161

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract