2 research outputs found
Improvement of cooking quality of maize pasta products by heat treatment
- Publication venue
- 'Wiley'
- Publication date
- 01/01/1989
- Field of study
No full textImproving the texture of pasta
- Author
- Abecassis
- Agnesi
- Alary
- American Association of Cereal Chemists
- Ames
- Ames
- Ames
- Andon
- Anonymous
- Anonymous
- Anonymous
- Antognelli
- Atkin
- Autran
- Autran
- Baroni
- Betschart
- Bhatty
- Bourne
- Cole
- Cunin
- Dalbon
- Dalbon
- Debbouz
- Defrancisci
- Delcour
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Dexter
- Donnelly
- Donnelly
- Dougherty
- D’Egidio
- D’Egidio
- D’Egidio
- D’Egidio
- D’Egidio
- D’Ovidio
- Edwards
- Edwards
- Fang
- Feillet
- Giese
- Grant
- Guan
- Guo
- Harrison
- Hatcher
- Houliaropoulos
- Ingelbrecht
- International Association for Cereal Science and Technology
- International Standards Organization
- Kim
- Knuckles
- Kobs
- Kosmolak
- Kovacs
- Larmond
- Malcolmson
- Malcolmson
- Malcolmson
- Maldari
- Manthey
- Marchylo
- Marchylo
- Marchylo
- Marconi
- Matsuo
- Matsuo
- Matsuo
- Matsuo
- Matsuo
- Matsuo
- Matsuo
- Matsuo
- Matsuo
- Menger
- Menger
- Menger
- Milatovic
- Milo Ohr
- Miskelly
- Newman
- Nieto-Taladriz
- Novaro
- Oh
- Pagani
- Payne
- Pogna
- Pollini
- Pszczola
- Rao
- Resmini
- Ruiz
- Ruiz
- Schlichting
- Schlichting
- Sgrulletta
- Sharma
- Sloan
- Smewing
- Szczesniak
- Teague
- Vansteelandt
- Voisey
- Voisey
- Voisey
- Walsh
- Wood
- Yokoyama
- Yue
- Zweifel
- Zweifel
- Publication venue
- 'Elsevier BV'
- Publication date
- 01/01/2004
- Field of study
No full text
