A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 857-862

  Cafieri, S ^a   Chillo, S ^a   Mastromatteo, M ^b   Suriano, N ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b Department of Production Science   (Italy)

Author keywords

Food processing; Hydration kinetic; Modeling

Indexed keywords

EID: 54849414169     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.06.010     Document Type: Article

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