Results 201 to 210 of about 58,732,158 (211)

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  

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  

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  

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  

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016
Mustafa Farouk, Kevin Kantono, Nazimah Hamid   +2 more
exaly  

Textural Characteristics of Wholewheat Pasta and Pasta Containing Non-Starch Polysaccharides

Journal of Food Science, 1995
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