Advanced search
Publication Cover
International Journal of Food Properties Volume 11, 2008 - Issue 2
Submit an article Journal homepage
8,987
Views
16
CrossRef citations to date
0
Altmetric
Original Articles

The Effect of Cooking Water Composition on Textural and Cooking Properties of Spaghetti

Nesli Sozer University of Gaziantep, Faculty of Engineering, Food Engineering Department, Gaziantep, TurkeyCorrespondence[email protected]
&
Ahmet Kaya University of Gaziantep, Faculty of Engineering, Food Engineering Department, Gaziantep, Turkey
Pages 351-362 | Received 26 Jan 2007, Accepted 20 Apr 2007, Published online: 23 Apr 2008

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.