A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti
| Autor: | Chillo, S. a, Iannetti, M. a, Civica, V. a, Suriano, N. b, Mastromatteo, M. c, Del Nobile, M.A. a, b, ⁎ |
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| Zdroj: | In Journal of Food Engineering 2009 94(3):222-226 |
| Databáze: | ScienceDirect |
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