Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study

Published 2018 View Full Article

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Title
Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 266, Issue -, Pages 17-23
Publisher
Elsevier BV
Online
2018-05-23
DOI
10.1016/j.foodchem.2018.05.057

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