Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta.
Guardado en:
| Autor Corporativo: | Modelado y Diseño en Ingeniería de Alimentos |
|---|---|
| Otros Autores: | Olivera, Daniela F., Salvadori, Viviana Olga |
| Formato: | Desconocido |
| Acceso en línea: | http://doi.org/10.1016/j.jfoodeng.2008.06.041 |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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