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Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta
A. Nouviaire, R. Lancien, Z. Maache-RezzougVolume:
47
Année:
2008
Langue:
english
Pages:
9
DOI:
10.1016/j.jcs.2007.04.014
Fichier:
PDF, 261 KB
english, 2008