Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/45213
Title: Reducing the cooking water‐to‐dried pasta ratio and environmental impact of pasta cooking
Authors: Cimini, Alessio 
Cibelli, M.
Moresi, M.
Journal: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 
Issue Date: 2019
URI: http://hdl.handle.net/2067/45213
DOI: 10.1002/jsfa.9299
Appears in Collections:A1. Articolo in rivista

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