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Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta.
Diantom, Agoura; Carini, Eleonora; Curti, Elena; Cassotta, Fabrizio; D'Alessandro, Alessandro; Vittadini, Elena.
Afiliación
  • Diantom A; Department of Food Science, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy.
  • Carini E; Department of Food Science, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy. Electronic address: eleonora.carini@unipr.it.
  • Curti E; Department of Food Science, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy; SITEIA.PARMA Interdepartmental Centre, University of Parma, Parco Area Delle Scienze 181/a, 43124 Parma, Italy.
  • Cassotta F; Barilla G & R F.lli S.p.A, Research Department, Via Mantova 166, 43123 Parma, Italy.
  • D'Alessandro A; Barilla G & R F.lli S.p.A, Research Department, Via Mantova 166, 43123 Parma, Italy.
  • Vittadini E; Department of Food Science, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy.
Food Chem ; 195: 91-6, 2016 Mar 15.
Article en En | MEDLINE | ID: mdl-26575717
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Agua / Glútenes Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article País de afiliación: Italia
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Agua / Glútenes Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article País de afiliación: Italia