Results 281 to 290 of about 70,183 (307)

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  

Pasta preference and ability to penetrate through packaging of Sitophilus zeamais Motschulsky (Coleoptera: Dryophthoridae)

Journal of Stored Products Research, 2014
Pasquale Trematerra, Sara Savoldelli
exaly  

Frozen pasta

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

pastas

2018
openaire   +1 more source

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Food Chemistry, 2009
Kazuo Miyashita, Pichan Prabhasankar, Lalitha R Gowda   +2 more
exaly  

Drying of pasta

2023
Takenobu Ogawa, Shuji Adachi
openaire   +1 more source

Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process

LWT - Food Science and Technology, 2019
Roberto Ciccoritti, Francesca Nocente, Laura Gazza   +2 more
exaly  

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

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

Food Chemistry, 2010
Luis Medina-Torres, N Corzo, R F González-Laredo   +2 more
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