Textural characterisation of lasagna made from organic whole wheat

International Journal of Food Science and Technology

Volumn 41, Issue SUPPL. 2, 2006, Pages 63-69

  Olivera, Daniela F ^a,b   Salvadori, Viviana O ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Lasagna; Organic; Sensory analysis; Texture

Indexed keywords

TRITICUM AESTIVUM;

EID: 33751178184     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01382.x     Document Type: Article

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