Media type: E-Article Title: Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders Contributor: Çalışkan Koç, Gülşah; Tekgül, Yeliz; Çoban, Songül Published: Springer Science and Business Media LLC, 2020 Published in: Journal of Food Measurement and Characterization, 14 (2020) 6, Seite 3048-3057 Language: English DOI: 10.1007/s11694-020-00540-y ISSN: 2193-4126; 2193-4134 Keywords: Industrial and Manufacturing Engineering ; Safety, Risk, Reliability and Quality ; General Chemical Engineering ; Food Science Origination: Footnote: