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Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio

机译：商业短切挤压面食：烹饪质量和碳足迹与水对面食比例

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Alessio Cimini; Matteo Cibelli; Maria Cristina Messia; Mauro Moresi;
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年度 2019
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1. Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio [J] . Cimini Alessio, Cibelli Matteo, Messia Maria Cristina, Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2019,第期

机译：商业短切挤压面食：烹饪质量和碳足迹与水对面食比例
2. Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio [J] . Cimini Alessio, Cibelli Matteo, Messia Maria Cristina, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第5期

机译：商业意大利面料的烹饪质量：水对面食比率的影响
3. Energy efficiency and carbon footprint of home pasta cooking appliances [J] . Cimini Alessio, Moresi Mauro Journal of food engineering . 2017,第JULa期

机译：家用面食烹饪用具的能效和碳足迹
4. CARBON FOOTPRINT OF ENERGY SYSTEMS: LIQUEFIED PETROLEUM GAS BASED COOKING VS ELECTRICITY BASED COOKING IN ECUADOR [C] . Angel D. Ramirez, Andrea J. Boero, Edgar F. Perez, ASME international mechanical engineering congress and exposition . 2018

机译：能源系统的碳足迹：厄瓜多尔的液化石油气烹饪与电力烹饪
5. Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta. [D] . Sandhu, Gurleen Kaur. 2012

机译：商业口香糖的理化特性及其对非传统面食加工和烹饪质量的影响。
6. Cooking Effect on the Bioactive Compounds Texture and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit [O] . Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, 2020

机译：蒸煮对辅以完整角豆果的冷挤压大米/豆类意大利面的生物活性化合物质地和颜色特性的影响
7. Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters [O] . Ozge Kurt Gokhisar, Mahir Turhan 2019

机译：含有含有含有麸质面糊的商业麸质比较：烹饪质量参数

Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio

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