Results 121 to 130 of about 314 (130)

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

LWT - Food Science and Technology, 2017
Michela Verni, Carlo Giuseppe Rizzello, Marco Montemurro   +2 more
exaly  

Pasta preference and ability to penetrate through packaging of Sitophilus zeamais Motschulsky (Coleoptera: Dryophthoridae)

Journal of Stored Products Research, 2014
Pasquale Trematerra, Sara Savoldelli
exaly  

Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process

LWT - Food Science and Technology, 2019
Roberto Ciccoritti, Francesca Nocente, Laura Gazza   +2 more
exaly  

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Food Chemistry, 2009
Kazuo Miyashita, Pichan Prabhasankar, N Bhaskar   +2 more
exaly  

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

Food Chemistry, 2010
Luis Medina-Torres, R F González-Laredo, L A BELLO-PÉREZ   +2 more
exaly  

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Food Chemistry, 2015
Robert G Gilbert, Frederick J Warren, Michael Gidley   +2 more
exaly  

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016
Mustafa Farouk, Kevin Kantono, Nazimah Hamid   +2 more
exaly  

A study on development of Gluten free pasta and its biochemical and immunological validation

LWT - Food Science and Technology, 2013
P Prabhasankar
exaly  

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

Trends in Food Science and Technology, 2016
Vincenzo Fogliano, TERESA Oliviero
exaly  

Textural Characteristics of Wholewheat Pasta and Pasta Containing Non-Starch Polysaccharides

Journal of Food Science, 1995
exaly