Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta

Journal of Cereal Science

Volumn 47, Issue 2, 2008, Pages 283-291

  Nouviaire, A ^a   Lancien, R ^a   Maache Rezzoug, Z ^a  

^a UNIVERSITÉ DE LA ROCHELLE   (France)

Author keywords

Apparent density; Cooking quality; D.I.C. Hydrothermal treatment; Fresh egg pasta; Mechanical properties

Indexed keywords

EID: 39649109244     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.04.014     Document Type: Article

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