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Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation

✍ Scribed by de la Peña, Elena; Manthey, Frank A.; Patel, Bhavesh K.; Campanella, Osvaldo H.

Book ID: 125857961
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 420 KB
Volume: 60
Category: Article
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2014.05.013

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