Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions
Year: 2018
Type: article
Source: Acta Agrophysica
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $377
OpenAlex ID: W2951462584