Results 201 to 210 of about 582 (212)

Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

International Journal of Food Science and Technology, 2008
Charles Brennan
exaly  

Physical Appearance State and Trait Anxiety Scale (PASTAS)

Virginia Ramseyer Winter, Joel Thompson, Tracy L Tylka   +2 more
exaly  

Acidified pastas

Trends in Food Science and Technology, 1997
exaly  

Composition and Utilization of Barley Pearling By-Products for Making Functional Pastas Rich in Dietary Fiber and β-Glucans

Cereal Chemistry, 2000
exaly  

Nutritive value of selected variety breads and pastas

Journal of the American Dietetic Association, 1984
exaly  

Amylose-to-Amylopectin Ratio in Pastas Affects Postprandial Glucose and Insulin Responses and Satiety in Males

Journal of Food Science, 1994
exaly  

Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients

International Journal of Food Sciences and Nutrition
Martha Machado, Andreia G Giaretta, Caroline Camila Moreira   +2 more
exaly  

Pastas de arcilla roja para manufactura aditiva por extrusión

Encuentro Internacional de Educación en Ingeniería
exaly  

Estudio del refinado de pastas de papel utilizando métodos biotécnológicos (enzimas)

2009
exaly  

Ensaios no estado endurecido com corpos de prova em escala reduzida: comparação entre argamassas e pastas cimentícias

SIMPÓSIO BRASILEIRO DE TECNOLOGIA DAS ARGAMASSAS
exaly