Textural characterisation of lasagna made from organic whole wheat
Version of Record online: 16 NOV 2006
International Journal of Food Science & Technology
Volume 41, Issue Supplement s2, pages 63–69, December 2006
How to Cite
Olivera, D. F. and Salvadori, V. O. (2006), Textural characterisation of lasagna made from organic whole wheat. International Journal of Food Science & Technology, 41: 63–69. doi: 10.1111/j.1365-2621.2006.01382.x
- Issue online: 16 NOV 2006
- Version of Record online: 16 NOV 2006
- (Received 14 February 2006; Accepted in revised form 2 March 2006)
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