Utilization of nature- identical flavor in the development of flavored fettucine
ABSTRACT The study aimed to develop a garlic flavored fettucine with optimum amount of flavoring that will enhance the flavor of pasta and to determine the effect of flavoring-dough interaction on the quality characteristics of the pasta. In phase I, acceptable levels of flavoring incorporated to th...
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| Format: | Thesis |
| Language: | English |
| Published: |
2000.
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