Authors:
Peressini, D
Sensidoni, A
Pollini, CM
De Cindio, B
Citation: D. Peressini et al., Rheology of wheat doughs for fresh pasta production: Influence of semolina-flour blends and salt content, J TEXT STUD, 31(2), 2000, pp. 163-182
Citation: A. Sensidoni et al., Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment, J SCI FOOD, 79(2), 1999, pp. 317-322