Whole Grain Pasta: A Physicochemical and Sensory Study
Whole grain is associated with rougher texture and off-flavours which has decreased consumer acceptance. Pasta drying is also critical during production because of influence on texture and quality. The effects of drying type and whole grain content on physicochemical and qualitative properties of pa...
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| Language: | en |
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2012
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| Online Access: | http://hdl.handle.net/10214/5137 |