Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta

✍ Scribed by Cristina Alamprese; Stefania Iametti; Margherita Rossi; Daniele Bergonzi

• Book ID: 105899047
• Publisher: Springer
• Year: 2005
• Tongue: English
• Weight: 348 KB
• Volume: 221
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-005-0024-z