Influence of high-temperature drying on the structural and textural properties of durum wheat pasta
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Author
Date
2001Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-004131038Publication status
publishedExternal links
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Contributors
Examiner: Escher, Felix
Publisher
ETH ZürichSubject
TEIGWAREN (GETREIDETECHNOLOGIE); LEBENSMITTEL-KONSERVIERUNG DURCH TROCKNUNG (LEBENSMITTELINDUSTRIE); HARTWEIZEN + TRITICUM DURUM (PFLANZENBAU); LEBENSMITTEL-TEXTUR (HUMANERNÄHRUNG); PASTA + MACARONI PRODUCTS (CEREAL TECHNOLOGY); FOOD PRESERVATION BY DRYING (FOOD INDUSTRY); DURUM WHEAT + TRITICUM DURUM (CROP PRODUCTION); FOOD TEXTURE (HUMAN NUTRITION)Organisational unit
03324 - Escher, Felix
Notes
Diss., Technische Wissenschaften ETH Zürich, Nr. 14073, 2001.More
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ETH Bibliography
yes
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