검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti Chillo S, Iannetti M, Civica V, Suriano N, Mastromatteo M, Del Nobile MA Journal of Food Engineering, 94(3-4), 222, 2009 |