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2220.
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Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. [electronic resource] by
- Pasqualone, Antonella
- Gambacorta, Giuseppe
- Summo, Carmine
- Caponio, Francesco
- Di Miceli, Giuseppe
- Flagella, Zina
- Marrese, Pier Paolo
- Piro, Gabriella
- Perrotta, Carla
- De Bellis, Luigi
- Lenucci, Marcello Salvatore
Producer: 20170213
In:
Food chemistry vol. 213
Availability: No items available.
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