Work

Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

Year: 2015

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2015.04.026

Authors: Agoura Diantom, Eleonora Carini, Elena Curti, Fabrizio Cassotta, Alessandro D’Alessandro, Elena Vittadini

Institutions: University of Parma, Barilla (Italy)

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Regione Emilia-Romagna

Award: G2586371004

OpenAlex ID: W1996645686

FWCI: 1.364

Cites: 23

Cited by: 20

Related to: 10