Work

Use of discrimination analysis to identify differences during cooking of novel pasta formulations

Year: 2022

Type: article

Source: Food Structure

DOI: 10.1016/j.foostr.2022.100291

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

Institutions: University of Parma, The Ohio State University, Università di Camerino

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W4286751560

FWCI: 0.31

Cites: 35

Cited by: 3

Related to: 10