Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures
Vanessa Giannetti, Maurizio Boccacci Mariani, Federico Marini, Alessandra Biancolillo
Topics & Concepts
FlavourChemistryOrganolepticFood scienceWater activityWater contentGeotechnical engineeringEngineeringFood composition and propertiesHeavy Metals in PlantsSpectroscopy and Chemometric Analyses