Use of discrimination analysis to identify differences during cooking of novel pasta formulations

Autor:	Boukid, F, Littardi, P, Carini, E, Diantom, A, Curti, E, Vodovotz, Y, Vittadini, E
Zdroj:	In Food Structure July 2022 33
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect