Influence of drying temperatures on the quality of pasta formulated with different egg products
Published 2016 View Full Article
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Title
Influence of drying temperatures on the quality of pasta formulated with different egg products
Authors
Keywords
Egg pasta, Cholesterol oxidation products (COPs), Furosine, Drying temperature
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 243, Issue 5, Pages 817-825
Publisher
Springer Nature
Online
2016-09-26
DOI
10.1007/s00217-016-2795-9
References
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