Microwave assisted drying of short-cut (ditalini) macaroni: Cooking process and textural properties

Food Science and Technology International

Volumn 10, Issue 3, 2004, Pages 187-196

  Altan, A ^a   Maskan, M ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Colour; Cooking quality; Drying; Macaroni; Microwave; Pasta; Re hydration; Texture

Indexed keywords

COLOR; DRYING; MICROWAVES; PROTEINS; STARCH; TEXTURES;

CAROTENOID PIGMENTS; COOKING QUALITY; MACARONI; PASTA;

FOOD PRODUCTS;

EID: 3042563377     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204044903     Document Type: Article

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