Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta

Journal of Food Engineering

Volumn 95, Issue 3, 2009, Pages 453-459

  De Pilli, Teresa ^a   Giuliani, Roma ^a   Derossi, Antonio ^a   Severini, Carla ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Cooking quality; Drying; Hot air; Microwave; Spaghetti

Indexed keywords

CONVENTIONAL DRYING; COOKING QUALITY; DRYING TIME; HOT AIR; KINETIC CONSTANT; MICROWAVE TREATMENT; QUALITY CHARACTERISTIC; SPAGHETTI; TOTAL ORGANIC MATTER;

DEWATERING; GELATION; MICROWAVES; ORGANIC COMPOUNDS; RADIO WAVES;

CURING;

EID: 68349144692     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.005     Document Type: Article

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