Feasibility of using different attachments for measuring textural properties of dry tagliatelle shaped pasta
Today, there are plenty of non-traditional pastas made by substituting durum wheat flour with multigrain flours of different cereals and pseudo cereals or made from whole grain flours. All those changes in traditional pasta formulation cause changes in textural properties which are considered...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
|
| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871501031J.pdf |