Pasta-to-water ratio, hotplate surface temperature, and beaker material affect pasta cooking time and cooked quality

Cereal Chemistry

Volumn 91, Issue 5, 2014, Pages 489-495

  De La Peña, Elena ^a   Wiesenborn, Dennis P ^b   Manthey, Frank A ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b North Dakota State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC TEMPERATURE; GLASS; STAINLESS STEEL;

COOKED SPAGHETTI; COOKING LOSS; COOKING TIME; GLASS VESSEL; HOT PLATES; STAINLESS STEEL VESSELS; SURFACE TEMPERATURES; WATER RATIO;

SURFACE TEMPERATURE;

EID: 84908085510     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-12-13-0257-R     Document Type: Article

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