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Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and

Helen S Joyner Melito1, Kari E Jones2, Barbara A Rasco2

  • 1School of Food Science, MS 2312, Univ. of Idaho, Moscow, Idaho, 83844, U.S.A.

Journal of Food Science
|June 9, 2016
PubMed

Keywords:
microwave pasteurizationmicrowave processingpastaready-to-eat foods

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