Joyner Melito, Helen S <br/><br/>
Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.  [electronic resource] 

 -  Journal of food science  Jun 2016 
 - E1447-56 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.13334  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amylose--analysis<br/>Color<br/>Consumer Behavior<br/>Dietary Proteins--analysis<br/>Fast Foods<br/>Food Handling<br/>Food Quality<br/>Glutens--analysis<br/>Hot Temperature<br/>Microwaves<br/>Pasteurization<br/>Starch--analysis<br/>Taste<br/>Triticum--chemistry