검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio Alamprese C, Casiraghi E, Rossi M Journal of Food Engineering, 93(3), 302, 2009 |
| 2 |
Structural and cooking properties of fresh egg pasta as a function of pasteurization treatment intensity Alamprese C, Casiraghi E, Rossi M Journal of Food Engineering, 89(1), 1, 2008 |