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Elena de la Peña and Frank A. Manthey Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti International Journal of Food Science & Technology 49

Version of Record online: 25 APR 2014 | DOI: 10.1111/ijfs.12549

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Water temperature drop after pasta incorporation and recovery time of water temperature back to boiling point were recorded by the datalogger when a pasta:water ratio of 48 g:400 mL of spaghetti containing lentil flour (20% w/w) was cooked.

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