Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process

Journal article

Peer reviewed

Helen S Joyner, Kari E Jones and Barbara A Rasco

Journal of Texture Studies, Vol.48.0(5.0), pp.450.0-462.0

2017

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Title: Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process
Creators: Helen S Joyner - University of Idaho
Kari E Jones - Washington State University
Barbara A Rasco - Washington State University
Publication Details: Journal of Texture Studies, Vol.48.0(5.0), pp.450.0-462.0
Identifiers: 996631223401851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article