Results 201 to 210 of about 653,094 (210)

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

Food Chemistry, 2009
Pichan Prabhasankar, Masashi Hosokawa, Lalitha R Gowda   +2 more
exaly  

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

Food Chemistry, 2018
Wen-Qiang Guan, Charles S Brennan, Luca Serventi   +2 more
exaly  

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  

Effects of meat addition on pasta structure, nutrition and digestibility

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

MINI REVIEW Pasta brownness: An Assessment

Journal of Cereal Science, 2000
Christèle Icard Verniere
exaly  

Metabolomics and Food Processing: From Semolina to Pasta

Journal of Agricultural and Food Chemistry, 2011
Roberto Papa, Romina Beleggia, Luigi Cattivelli   +2 more
exaly  

Effects of industrial pasta drying temperatures on starch properties and pasta quality

Food Research International, 2002
P K W Ng
exaly  

Inulin-enriched pasta: effects on textural properties and starch degradation

Food Chemistry, 2004
Charles S Brennan, Victor Kuri, Carmen M Tudorica   +2 more
exaly  

How combinations of dietary fibres can affect physicochemical characteristics of pasta

LWT - Food Science and Technology, 2015
Donatella Peressini, Charles S Brennan, Alessandro SENSIDONI   +2 more
exaly  

A study on development of Gluten free pasta and its biochemical and immunological validation

LWT - Food Science and Technology, 2013
Pichan Prabhasankar
exaly