Results 171 to 177 of about 2,513 (177)

Inulin-enriched pasta: effects on textural properties and starch degradation

Food Chemistry, 2004
Charles S Brennan, VÍCTOR Kuri
exaly  

Metabolomics and Food Processing: From Semolina to Pasta

Journal of Agricultural and Food Chemistry, 2011
Romina Beleggia, Cristiano Platani, Roberto Papa   +2 more
exaly  

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
exaly  

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Food Chemistry, 2016
Łukasz Sęczyk, Michał Swieca, Urszula Gawlik-Dziki   +2 more
exaly  

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

Food Chemistry, 2010
JOSÉ Alberto Gallegos-Infante, Núria Elizabeth Rocha-Guzman, Ruben FRANCISCO González-Laredo   +2 more
exaly  

Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

Carbohydrate Polymers, 2016
Wei Zou, Mike Sissons, Frederick J Warren   +2 more
exaly  

MINI REVIEW Pasta brownness: An Assessment

Journal of Cereal Science, 2000
Jean-Claude Autran, Christèle Icard-Vernière   +1 more
exaly