A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti

Journal of Food Engineering

Volumn 94, Issue 3-4, 2009, Pages 222-226

  Chillo, S ^a   Iannetti, M ^a   Civica, V ^a   Suriano, N ^a   Mastromatteo, M ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Mechanical properties; Optimal cooking time; Spaghetti

Indexed keywords

COOKING TIME; DYNAMIC MECHANICAL ANALYZER; ELONGATION AT BREAK; MECHANICAL PARAMETERS; OPTIMAL COOKING TIME; SPAGHETTI;

OPTIMIZATION; TANNING;

MECHANICAL PROPERTIES;

SEMOLINA; ZEA MAYS;

EID: 67349138195     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.03.010     Document Type: Article

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