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Volumn 51, Issue 3, 2010, Pages 381-387

Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta

Author keywords

Breadcrumb; Rheology; Stuffed pasta; Workability

Indexed keywords


EID: 77953128768     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.02.006     Document Type: Article
Times cited : (5)

References (17)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.