Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products
Article first published online: 11 MAY 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 5, pages E226–E233, June/July 2009
How to Cite
Wójtowicz, A. and Mościcki, L. (2009), Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products. Journal of Food Science, 74: E226–E233. doi: 10.1111/j.1750-3841.2009.01168.x
- Issue published online: 18 MAY 2009
- Article first published online: 11 MAY 2009
- MS 20080931 Submitted 11/20/2008, Accepted 3/16/2009
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