Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology
| Autor: | Cappa, Carola, Franchi, Roberta, Bogo, Valentina, Lucisano, Mara |
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| Zdroj: | In LWT October 2017 84:464-470 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect