Pasta - Open Access .click

Results 251 to 260 of about 380,598 (270)

Some of the next articles are maybe not open access.

2017
Bastian Scheiderer, Andreas B. Imhoff
openaire +1 more source

Trends in Food Science & Technology, 1997
G.J. Barnes, D. Collins-Thompson, Jau Y. Hsu +2 more
openaire +1 more source

texture
cooking quality
microbiology

quality
antioxidant activity
polyphenols

nutrition
extrusion