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Journal: Foods, 2022
Volume: 11
Number: 3208
3208
Article: Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France
Authors: by Loubnah Belahcen, Denis Cassan, Elodie Canaguier, Marie-Hélène Robin, Yuna Chiffoleau, Marie-Françoise Samson and Gwénaëlle Jard
Link: https://www.mdpi.com/2304-8158/11/20/3208

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