Work

A multi‐scale characterisation of the durum wheat pasta cooking process

Year: 2018

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.14057

Authors: P. Littardi, A. Diantom, E. Carini, E. Curti, F. Boukid, Y. Vodovotz, E. Vittadini

Institutions: University of Parma, The Ohio State University

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: W2904235125

FWCI: 1.654

Cites: 31

Cited by: 14

Related to: 10