Effect of whole wheat flour moistening and extrusion-cooking screw speed on the SME process and expansion ratio of precooked pasta products
Year: 2010
Type: article
Authors: Agnieszka Wójtowicz, Marcin Mitrus
Institution: University of Life Sciences in Lublin
Language: Polish
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W859996017