Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis

Journal of Food Engineering

Volumn 74, Issue 3, 2006, Pages 402-409

  Zardetto, Stefano ^a   Dalla Rosa, Marco ^b  

^a VOLTAN SPA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Extrusion; Near infrared; NIR; Pasta

Indexed keywords

EXTRUSION; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; WATER;

NEAR INFRARED; NIR; PASTA;

LAMINATING;

EID: 31644445077     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.029     Document Type: Article

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