Results 161 to 168 of about 222 (168)

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  

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
exaly  

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  

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  

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  

Caracterización morfológica procedente de materias primas no convencionales para la fabricación de pasta para papel

2013
Corral, Esther Del, Tijero, Antonio, Aguado, Roberto, Moral, Ana   +3 more
openaire   +1 more source

Modelo matricial de la etapa de preparación de pastas en la producción de papeles industriales.

Milena Bárbara Cornelio Vera, Erenio González Suárez   +1 more
openaire   +1 more source