Effect of continuous cooking on cooking water properties and pasta quality

Giulia Diamante, Donatella Peressini, Michele Simonato, Monica Anese

Open source

DOI: 10.1002/jsfa.9515
Published: 2019-01-08
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.9515,
  title = {Effect of continuous cooking on cooking water properties and pasta quality},
  author = {Giulia Diamante and Donatella Peressini and Michele Simonato and Monica Anese},
  year = {2019},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.9515},
  url = {https://doi.org/10.1002/jsfa.9515}
}

RIS

TY  - JOUR
TI  - Effect of continuous cooking on cooking water properties and pasta quality
AU  - Giulia Diamante
AU  - Donatella Peressini
AU  - Michele Simonato
AU  - Monica Anese
PY  - 2019
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.9515
UR  - https://doi.org/10.1002/jsfa.9515
ER  -

APA

Diamante, G., Peressini, D., Simonato, M., & Anese, M. (2019). Effect of continuous cooking on cooking water properties and pasta quality. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.9515

Source records

crossref · retrieved 2026-09-26T15:06:32.376Z