Wholegrain instant pasta
作者： Giuseppe Battaini
DOI:
关键词: Drying 、 Instant 、 Materials science 、 Food science
摘要: The present invention relates to wholegrain instant pasta and dehydrated food compositions which comprise said pasta. also pertains the use of semolina having at least 95% particles a particle size less than 400 microns in manufacture method for making
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