Results 241 to 250 of about 25,255 (263)

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 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  

Pasta

1992
openaire   +1 more source

Pasta Pot by Alessi / Pasta Pot di Alessi

2007
The Pasta Pot by Alessi, the result of a joint effort by the designer Patrick Jouin and the renowned chef Alain Ducasse, offers an alternative method for cooking pasta.
openaire   +1 more source

Pasta Accademica

1999
Item does not contain ...
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-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