Sökning: "Thomas Steglich"
Hittade 2 avhandlingar innehållade orden Thomas Steglich.
1. Multi-scale characterisation of pasta : Effects of raw materials on water absorption, water distribution, and microstructure
Sammanfattning : .... LÄS MER
2. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure
Sammanfattning : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. LÄS MER
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