Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study
| Autor: | Marti, Alessandra, Ragg, Enzio Maria, Pagani, Maria Ambrogina |
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| Zdroj: | In Food Chemistry 15 November 2018 266:17-23 |
| Databáze: | ScienceDirect |
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