Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

L Padalino, M Mastromatteo, P DeVita… - … Journal of Food …, 2013 - academic.oup.com
The effects of different hydrocolloids on chemical composition and cooking quality of
spaghetti based on maize and oat flours were investigated. Rheological and texture …
被引用次数：53 相关文章

Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti.

L Padalino, M Mastromatteo, P Vita, DBM Ficco… - 2013 - cabidigitallibrary.org
The effects of different hydrocolloids on chemical composition and cooking quality of
spaghetti based on maize and oat flours were investigated. Rheological and texture …

Effects of hydrocolloids on chemical properties and cooking quality of gluten‐free spaghetti

L Padalino, M Mastromatteo, P Vita, DBM Ficco… - International Journal of …, 2013 - infona.pl
The effects of different hydrocolloids on chemical composition and cooking quality of
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[PDF][PDF] Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

L Padalino, M Mastromatteo, P De Vita… - International Journal of …, 2013 - academia.edu
The effects of different hydrocolloids on chemical composition and cooking quality of
spaghetti based on maize and oat flours were investigated. Rheological and texture …

[引用][C] Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

L Padalino, MA DEL NOBILE, P De Vita… - JOURNAL OF FOOD …, 2013 - fair.unifg.it
Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti
IRIS IRIS Home Sfoglia Macrotipologie & tipologie Autore Titolo Riviste Serie IT Italiano …

[引用][C] Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

L PADALINO, M MASTROMATTEO… - … journal of food …, 2013 - pascal-francis.inist.fr
Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …

[引用][C] Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

L PADALINO, M MASTROMATTEO… - … journal of food …, 2013 - Wiley-Blackwell