Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.
Helen S Joyner MelitoKari E JonesBarbara A RascoPublished in: Journal of texture studies (2017)
The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability.
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