The impact of the protein network on the pasting and cooking properties of dry pasta products

标题
The impact of the protein network on the pasting and cooking properties of dry pasta products
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 120, Issue 2, Pages 371-378
出版商
Elsevier BV
发表日期
2009-09-27
DOI
10.1016/j.foodchem.2009.09.069

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