Results 131 to 140 of about 25,299 (166)

Digestibility of pasta made with three wheat types: A preliminary study

Food Chemistry, 2015
Andrea Curioni, Barbara Simonato, Gabriella Pasini   +2 more
exaly  

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Food Research International, 2010
Valerie Micard
exaly  

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Comprehensive Reviews in Food Science and Food Safety, 2016
Bernard Marcos, Christine Moresoli, Martin Mondor   +2 more
exaly  

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

Critical Reviews in Food Science and Nutrition, 2010
Ivano De Noni
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  

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  

Pasta

2007
openaire   +1 more source

Pasta

2001
Saul I. Gass, Carl M. Harris
openaire   +1 more source

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Food Chemistry, 2018
Charles Brennan, Luca Serventi, Margaret Brennan   +2 more
exaly  

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