Results 141 to 150 of about 25,299 (166)

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

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

Frozen pasta

2014
MIYA YOUICHIROU, YAMAGUCHI HITOMI, KAJIO FUSAKI   +2 more
openaire   +3 more sources

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  

pastas

2018
openaire   +1 more source

Effects of industrial pasta drying temperatures on starch properties and pasta quality

Food Research International, 2002
H Koksel
exaly  

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

Food Chemistry, 2004
Charles Brennan, VÍCTOR Kuri
exaly  

Metabolomics and Food Processing: From Semolina to Pasta

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

Pasta

1992
openaire   +1 more source

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   +2 more
exaly  

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

Carbohydrate Polymers, 2016
Robert G Gilbert, Frederick J Warren, Michael Gidley   +2 more
exaly