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|a Modelado y Diseño en Ingeniería de Alimentos
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|9 315142
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|a Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta.
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|a Olivera, Daniela F.
|9 304786
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|a Salvadori, Viviana Olga.
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|t Journal of Food Engineering, 90 (2), p.271-276, Jan 2009
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|u http://doi.org/10.1016/j.jfoodeng.2008.06.041
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