Feasibility of using different attachments for measuring textural properties of dry tagliatelle shaped pasta

Today, there are plenty of non-traditional pastas made by substituting durum   wheat flour with multigrain flours of different cereals and pseudo cereals or   made from whole grain flours. All those changes in traditional pasta   formulation cause changes in textural properties which are considered...

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Detalhes bibliográficos

Principais autores:	Jambrec Dubravka, Šimurina Olivera, Pestorić Mladenka, Nedeljković Nataša, Sakač Marijana, Šarić Bojana, Mandić Anamarija
Formato:	Artigo
Idioma:	Inglês
Publicado em:	National Society of Processing and Energy in Agriculture, Novi Sad 2015-01-01
coleção:	Journal on Processing and Energy in Agriculture
Assuntos:	pasta textural properties attachments hardness crispness firmness
Acesso em linha:	https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871501031J.pdf
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