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Effects of high-temperature drying on technological properties of pasta

1990

Stefanis, E. de | Sgrulletta, D. (Istituto Sperimentale per la Cerealicoltura, Via Cassia, 176 Rome (Italy))

AGROVOC Keywords
air temperature calidad carotenoide carotenoides carotenoids cooking cuisson drying food technology genetic variation hard wheat pasta pastas alimenticias quality secado technologie alimentaire temperatura del aire trigo duro triticum durum
Bibliographic information
Volume 12 Issue 1
Pagination
pp. 97-104
Other Subjects
Variacion genetica; Ble dur; Variation genetique; Beta-carotene; Qualite; Coccion; Tecnologia de los alimentos; Sechage; Pate alimentaire; Temperature de l'air
Language
English
Note
17 ref.
1992-08-15
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