Cooking properties of spaghetti: factors affecting cooking quality

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Veröffentlicht in:	Journal of agricultural and food chemistry 1979-03, Vol.27 (2), p.380-384
Hauptverfasser:	Grzybowski, Roman A, Donnelly, Brendan J
Format:	Artikel
Sprache:	eng
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container_title	Journal of agricultural and food chemistry
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creator	Grzybowski, Roman A Donnelly, Brendan J
description
doi_str_mv	10.1021/jf60222a045
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source	ACS Publications
title	Cooking properties of spaghetti: factors affecting cooking quality
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