Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/44091| Title: | Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio | Authors: | Cimini, Alessio Cibelli, M. Messia, M. C. Moresi, M. |
Journal: | FOOD AND BIOPRODUCTS PROCESSING | Issue Date: | 2019 | URI: | http://hdl.handle.net/2067/44091 | DOI: | 10.1016/j.fbp.2019.05.004 |
| Appears in Collections: | A1. Articolo in rivista |
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