RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA-FLOUR BLENDS AND SALT CONTENT

✍ Scribed by DONATELLA PERESSINI; ALESSANDRO SENSIDONI; CLAUDIO MARIA POLLINI; BRUNO DE CINDIO

• Book ID: 111346659
• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 771 KB
• Volume: 31
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.2000.tb01415.x