Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound
| Image |  |
|---|---|
| Description | scientific article published on 5 July 2016 |
| Author/s |
author: Antonella Pasqualone Giuseppe Di Miceli Giuseppe Gambacorta Luigi De Bellis Francesco Caponio Carmine Summo |
| Publication date | July 5, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |