Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio

Published 2009 View Full Article

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Title
Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 93, Issue 3, Pages 302-307
Publisher
Elsevier BV
Online
2009-02-05
DOI
10.1016/j.jfoodeng.2009.01.025

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