Work

Cooked pasta texture : comparison of dynamic viscoelastic properties to instrumental assessment of firmness

Year: 1993

Type: article

Source: Cereal Chemistry

Authors: N. M. Edwards, Marta S. Izydorczyk, J.E. Dexter, Costas G. Βiliaderis

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2519261539

FWCI: 0.407

Cites: 14

Cited by: 82

Related to: 10