Hydration, dough formation and structure development in durum wheat pasta processing

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Author
Kratzer, Andreas Markus
Date
2007
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-005509640
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Conde-Petit, Béatrice
Examiner: Escher, Felix
Publisher
ETH
Subject
TEIGWAREN (GETREIDETECHNOLOGIE); PHYSIKALISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG); HARTWEIZEN + TRITICUM DURUM (PFLANZENBAU); EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE); PASTA + MACARONI PRODUCTS (CEREAL TECHNOLOGY); PHYSICAL FOOD CHARACTERISTICS (HUMAN NUTRITION); DURUM WHEAT + TRITICUM DURUM (CROP PRODUCTION); EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY)
Organisational unit
03324 - Escher, Felix
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 17299, 2007.
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