Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy
Research background. Pasta is a widely consumed food usually made from durum wheat semolina. During production of pasta, dough kneading is the first step and varying degrees of deformation are applied to the dough. These deformations are related to the rheological properties of the pasta dough, whic...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
University of Zagreb Faculty of Food Technology and Biotechnology
2026-01-01
|
| Serier: | Food Technology and Biotechnology |
| Fag: | |
| Online adgang: | https://hrcak.srce.hr/file/501829 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|