Results 271 to 280 of about 70,183 (307)

Lipids in Pasta and Pasta Processing

1983
openaire   +1 more source

Pastae

1927
G. Frerichs, G. Arends, H. Zörnig
openaire   +1 more source

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

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

Pasta

2004
openaire   +1 more source

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

Food Research International, 2010
Valerie Micard
exaly  

Pasta

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

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  

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

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

MINI REVIEW Pasta brownness: An Assessment

Journal of Cereal Science, 2000
Christèle Icard Vernière
exaly  

Pasta

2007
openaire   +1 more source