EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA

Title
EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA
Authors
Keywords
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Journal
JOURNAL OF TEXTURE STUDIES
Volume 43, Issue 4, Pages 268-274
Publisher
Wiley
Online
2011-11-28
DOI
10.1111/j.1745-4603.2011.00336.x

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