Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 5, 2010, Pages 465-472

  de Noni, Ivano ^a   Pagani, Maria A ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cooking properties; Dried pasta; Heat damage; Pasta processing

Indexed keywords

ARTICLE; FLOUR; FOOD ANALYSIS; FOOD HANDLING; HEAT; METHODOLOGY; WHEAT;

FLOUR; FOOD ANALYSIS; FOOD HANDLING; HOT TEMPERATURE; TRITICUM;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 77950905610     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390802437154     Document Type: Article

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