Keyword pasta
RESEARCH PAPER
Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production
Acta Agroph. 2018, 25(2), 163–174
Article Influence of ascorbic acid addition on some quality characteristics of pre-cooked pasta products
Acta Agroph. 2004, 4(2), 589–599
Article Physical properties and chemical composition of extruded pasta
Acta Agroph. 2009, 13(1), 245–260
Influence of cooking time on spaghetti pasta physical properties
Acta Agroph. 2010, 16(1), 35–48
Assessment of the quality of fusilli-form pastas available on the Warsaw market
Acta Agroph. 2014, 21(3), 327–335
Effect of cooking time on the texture and cooking quality of spaghetti
Acta Agroph. 2013, 20(4), 693–703
Influence of cooking time and common wheat flour addition to semolina on spaghetti mechanical properties
Acta Agroph. 2012, 19(2), 277–287
Physical properties and chemical composition of wheat-buckwheat and buckwheat pasta
Acta Agroph. 2012, 19(1), 143–153
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