Work

Effect of Cooking Time on the Texture and Cooking Quality of Spaghetti

Year: 2013

Type: article

Authors: Aldona Sobota, Piotr Zarzycki, Z. Rzedzicki, Emilia Sykut‐Domańska, Anna Wirkijowska

Institution: University of Life Sciences in Lublin

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2137650251

FWCI:

Cites: 19

Cited by: 4

Related to: 10