From raw material to dish: Pasta quality step by step

Journal of the Science of Food and Agriculture

Volumn 95, Issue 13, 2015, Pages 2579-2587

  Sicignano, Angelo ^a   Di Monaco, Rossella ^a   Masi, Paolo ^a   Cavella, Silvana ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Cooking; Drying; Gluten; Microwave; Scanning electron microscopy; Semolina pasta

Indexed keywords

ANALYSIS; COOKING; DESICCATION; FLOUR; FOOD GRAIN; FOOD HANDLING; HUMAN; NUTRITIONAL VALUE; PROCEDURES; WHEAT;

COOKING; DESICCATION; EDIBLE GRAIN; FLOUR; FOOD HANDLING; HUMANS; NUTRITIVE VALUE; TRITICUM;

EID: 84940787904     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7176     Document Type: Review

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