Pasta processing

被引:0
作者
Mermelstein, N.H.
机构
关键词
D O I
暂无
中图分类号
学科分类号
摘要
引用
收藏
相关论文
共 50 条
[21]   Aluminum electrocoagulation with peroxide applied to wastewater from pasta and cookie processing [J].
Roa-Morales, Gabriela ;
Campos-Medina, Eduardo ;
Aguilera-Cotero, Juan ;
Bilyeu, Bryan ;
Barrera-Diaz, Carlos .
SEPARATION AND PURIFICATION TECHNOLOGY, 2007, 54 (01) :124-129
[22]   Low glycemic index noodle and pasta: Cereal type, ingredient, and processing [J].
Cui, Congli ;
Wang, Yong ;
Ying, Jian ;
Zhou, Weibiao ;
Li, Dong ;
Wang, Li-jun .
FOOD CHEMISTRY, 2024, 431
[23]   Effects of sprout damage on durum wheat milling and pasta processing quality [J].
Fu, B. X. ;
Hatcher, D. W. ;
Schlichting, L. .
CANADIAN JOURNAL OF PLANT SCIENCE, 2014, 94 (03) :545-553
[24]   Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing [J].
Ogawa, Takenobu ;
Adachi, Shuji .
FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (05) :1465-1471
[25]   Effects of modified processing conditions on oxidative properties of semolina dough and pasta [J].
Borrelli, GM ;
De Leonardis, AM ;
Fares, C ;
Platani, C ;
Di Fonzo, N .
CEREAL CHEMISTRY, 2003, 80 (02) :225-231
[26]   Processing factors of pesticide residues in durum wheat milling fractions and pasta [J].
Pelosi, P. ;
Gazza, L. ;
Beni, C. ;
Barbini, D. Attard ;
Picardo, V. ;
Gambale, C. ;
Amendola, G. .
FOOD CHEMISTRY, 2025, 477
[27]   Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing [J].
Takenobu Ogawa ;
Shuji Adachi .
Food and Bioprocess Technology, 2014, 7 :1465-1471
[28]   Stability evaluation of iron and vitamin A during processing and storage of fortified pasta [J].
Sharma, N. ;
Sharma, S. ;
Singh, B. ;
Kaur, G. .
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2020, 12 (02) :50-60
[29]   Stability evaluation of iron and vitamin A during processing and storage of fortified pasta [J].
Sharma N. ;
Sharma S. ;
Singh B. ;
Kaur G. .
Quality Assurance and Safety of Crops and Foods, 2020, 12 (02) :50-60
[30]   Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta [J].
Resmini, P ;
Pagani, MA ;
Pellegrino, L .
FOOD AUSTRALIA, 1996, 48 (08) :362-367