Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/44130| Title: | Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio | Authors: | Cimini, Alessio Cibelli, M. Messia, M. C. Marconi, E. Moresi, M. |
Journal: | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | Issue Date: | 2019 | URI: | http://hdl.handle.net/2067/44130 | DOI: | 10.1007/s00217-018-3205-2 |
| Appears in Collections: | A1. Articolo in rivista |
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