Effects of Different Heat Treatments on The Chemical and Microbiological Characteristics of Egg-Free and Quail Egg Dried Pasta
In Hungary, dried pasta products are very popular amongst all groups of society. In recent years the demand for not only dried pasta made from hen eggs (Gallus gallus domesticus) but from alternative types of ingredients has increased. However, according to the literature the chemical and microbiolo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Pannonia
2018-12-01
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| Series: | Hungarian Journal of Industry and Chemistry |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0024/hjic-2018-0024.xml?format=INT |