Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti
Article first published online: 27 DEC 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 5, pages 972–983, May 2013
How to Cite
Padalino, L., Mastromatteo, M., De Vita, P., Maria Ficco, D. B. and Del Nobile, M. A. (2013), Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti. International Journal of Food Science & Technology, 48: 972–983. doi: 10.1111/ijfs.12049
- Issue published online: 12 APR 2013
- Article first published online: 27 DEC 2012
- Manuscript Accepted: 19 OCT 2012
- Manuscript Received: 22 MAY 2012
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