Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta

Food Chemistry

Volumn 122, Issue 2, 2010, Pages 462-469

  Carini, Eleonora ^a   Vittadini, Elena ^a   Curti, Elena ^a   Antoniazzi, Franco ^a   Viazzani, Paola ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

1H NMR; Fresh pasta; Mixing; Water status

Indexed keywords

GLUTEN; WATER;

ARTICLE; COOKING; FOOD PROCESSING; MIXER; PASTA; PHYSICAL CHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE; WATER CONTENT;

EID: 77950860831     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.031     Document Type: Article

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