A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking

✍ Scribed by S. Cafieri; S. Chillo; M. Mastromatteo; N. Suriano; M.A. Del Nobile

• Book ID: 113697989
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 367 KB
• Volume: 48
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2008.06.010