HIGHLIGHTS
- who: Loubnah Belahcen and colleagues from the Occitanie Region in France have published the Article: Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France, in the Journal: Foods 2022, 3208 of /2022/
- what: The aim of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour.
- how: Sensory analysis was carried out in separate boxes under white light. The ranking test data were analyzed using Friedman`s test. The aim of of this this study study was to to characterize characterize . . .
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