Results 231 to 240 of about 8,962 (246)

How to make pastas healthier?

Food Reviews International, 2018
Adriana Wahanik, Yoon Kil Chang, Maria Teresa Pedrosa Silva Clerici   +2 more
exaly  

Pastas: Open Source Software for the Analysis of Groundwater Time Series

Ground Water, 2019
Raoul A Collenteur, Mark Bakker, Frans Schaars   +2 more
exaly  

Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability

Plant Foods for Human Nutrition, 2019
Karen A Cichy
exaly  

Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents

Food Bioscience, 2013
Takenobu Ogawa, Shuji Adachi
exaly  

Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta

Journal of Food Measurement and Characterization
Sahil Chaudhary, Barinderjit Singh, Yashi Srivastava, Tanjeet Singh Chahal   +3 more
openaire   +1 more source

Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves

Journal of Cereal Science, 2016
Trust Beta, Guadalupe Loarca-Piña, Eduardo Castaño-Tostado   +2 more
exaly  

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

Cereal Chemistry, 2000
exaly  

Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial

Food and Function, 2017
Carol Johnston
exaly  

Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas

European Food Research and Technology, 2010
exaly  

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
exaly