Pasta production

被引:0
|
作者
不详
机构
来源
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:71 / 71
页数:1
相关论文
共 50 条
  • [1] PRODUCTION BY HAND OF FRESH PASTA
    PICCIONI, G
    [J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1986, 82 (04) : 120 - 120
  • [2] Effects of enzymes in pasta and noodle production
    Si, JQ
    Lustenberger, C
    [J]. 2ND EUROPEAN SYMPOSIUM ON ENZYMES IN GRAIN PROCESSING, ESEGP-2, 2000, 207 : 161 - 169
  • [3] Unconventional recipe component in the production of pasta
    Osipova, G. A.
    Samofalova, L. A.
    Berezina, N. A.
    Seregina, T., V
    Safronova, O., V
    Chalykh, M., V
    [J]. INTERNATIONAL CONFERENCE ON PRODUCTION AND PROCESSING OF AGRICULTURAL RAW MATERIALS, 2021, 640
  • [4] RHEOLOGY IN FRESH PASTA PRODUCTION - A REVIEW
    DECINDIO, B
    [J]. INDUSTRIE ALIMENTARI, 1994, : 21 - 32
  • [5] Assessment of the suitability of millet for the production of pasta
    Schmid, T.
    Loschi, M.
    Hiltbrunner, J.
    Mueller, N.
    [J]. APPLIED FOOD RESEARCH, 2023, 3 (01):
  • [6] USE OF LUPIN FLOUR IN THE PRODUCTION OF PASTA
    POMPEI, C
    LUCISANO, M
    BALLINI, N
    [J]. SCIENCES DES ALIMENTS, 1985, 5 (04) : 665 - 687
  • [7] PROFITABILITY OF PRODUCTION OF PASTA FROM SPELT FLOUR
    Veljko, Vukoje
    Dorde, Psodorov
    Jasmina, Zivkovic
    [J]. EKONOMIKA POLJOPRIVREDA-ECONOMICS OF AGRICULTURE, 2013, 60 (02): : 265 - 275
  • [8] SOFT WHEATS WITH A YELLOW COLOR FOR PASTA PRODUCTION
    SVENSSON, G
    [J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1982, 78 (07) : 262 - 262
  • [9] Pasta dies: Design techniques - Production systems
    Barozzi, A
    [J]. INDUSTRIE ALIMENTARI, 1996, : 22 - 31
  • [10] Using amaranth milling fractions for pasta production
    Kovács, ET
    Berghofer, E
    Schoenlechner, R
    Glattes, H
    [J]. BIOLOGICALLY-ACTIVE PHYTOCHEMICALS IN FOOD, 2001, (269): : 522 - 524