Glass transition temperature of spaghetti sample was measured by thermal and rheological methods as a function of water content
The cooking kinetics of spaghetti cooked in boiling water by a traditional method: (TRC) and by micr...
Not AvailableThe phenomenon of glass transition has been employed to food products to study their st...
A thermally controlled sample cell was developed and attached to a texture analyser for the glass-ru...
Glass transition temperature (Tg) of spaghetti sample was measured by thermal and rheological method...
Glass transition temperature (T ) of spaghetti sample was measured by thermal and rheological method...
Thermogravimetry (TG) and derivative thermogravimetry (DTG) are proposed as a fast and sensitive too...
Thermogravimetry (TG) and derivative thermogravimetry (DTG) are proposed as a fast and sensitive too...
A study of the influence of raw materials and processing conditions on the hydration kinetic during ...
Effect of cooking time on starch retrogradation and water distribution was studied in pasta (spaghet...
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far...
Water sorption tests on three different types of laboratory-made spaghettis were conducted at 100 8C...
The development and evaluation of measurements on spaghetti with diverse quality characteristic
A mathematical model to predict the hydration kinetics of spaghetti during cooking and overcooking i...
A thermal mechanical compression test (TMCT) device was developed for the measurement of glass - rub...
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to invest...
The cooking kinetics of spaghetti cooked in boiling water by a traditional method: (TRC) and by micr...
Not AvailableThe phenomenon of glass transition has been employed to food products to study their st...
A thermally controlled sample cell was developed and attached to a texture analyser for the glass-ru...
Glass transition temperature (Tg) of spaghetti sample was measured by thermal and rheological method...
Glass transition temperature (T ) of spaghetti sample was measured by thermal and rheological method...
Thermogravimetry (TG) and derivative thermogravimetry (DTG) are proposed as a fast and sensitive too...
Thermogravimetry (TG) and derivative thermogravimetry (DTG) are proposed as a fast and sensitive too...
A study of the influence of raw materials and processing conditions on the hydration kinetic during ...
Effect of cooking time on starch retrogradation and water distribution was studied in pasta (spaghet...
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far...
Water sorption tests on three different types of laboratory-made spaghettis were conducted at 100 8C...
The development and evaluation of measurements on spaghetti with diverse quality characteristic
A mathematical model to predict the hydration kinetics of spaghetti during cooking and overcooking i...
A thermal mechanical compression test (TMCT) device was developed for the measurement of glass - rub...
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to invest...
The cooking kinetics of spaghetti cooked in boiling water by a traditional method: (TRC) and by micr...
Not AvailableThe phenomenon of glass transition has been employed to food products to study their st...
A thermally controlled sample cell was developed and attached to a texture analyser for the glass-ru...
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