Please use this identifier to cite or link to this item:
https://hdl.handle.net/1889/3168
Title: | EFFECT OF FORMULATION ON PHYSICO-CHEMICAL PROPERTIES, WATER STATUS AND STABILITY OF PASTA, TOMATO SAUCE AND READY TO EAT PASTA MEALS |
Authors: | Diantom, Agoura |
Publisher: | Università degli Studi di Parma, Dipartimento di Scienze degli alimenti |
Document Type: | Doctoral thesis |
Data: | 18-Mar-2016 |
Rights: | © Agoura Diantom, 2016 |
Appears in Collections: | Scienze degli alimenti. Tesi di dottorato |
Files in This Item:
File | Description | Size | Format | |
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PhD thesis Agoura Diantom .pdf | PhD thesis | 2.06 MB | Adobe PDF | View/Open |
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