Effect of continuous cooking on cooking water properties and pasta quality.
作者信息
Diamante Giulia, Peressini Donatella, Simonato Michele, Anese Monica
机构信息
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
The Research Hub by Electrolux Professional, Pordenone, Italy.
出版信息
J Sci Food Agric. 2019 Apr;99(6):3017-3023. doi: 10.1002/jsfa.9515. Epub 2019 Jan 8.
PMID:30488640
Abstract
摘要
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