Prediction of commercial spaghetti quality based on sensory and physicochemical data

  • Mladenka Pestorić, Jasna Mastilović, Lato Pezo, Miona Belović, Dubravka Škrobot, Olivera Šimurina, Bojana Filipčev, Milica Pojić, Aleksandra Torbica
  • Journal of Food Processing and Preservation, August 2019, Wiley
  • DOI: 10.1111/jfpp.14172

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http://dx.doi.org/10.1111/jfpp.14172

The following have contributed to this page: Dr Lato L Pezo