Results 21 to 27 of about 27 (27)

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  

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

Food Chemistry, 2009
Kazuo Miyashita, Pichan Prabhasankar, N Bhaskar   +2 more
exaly  

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

Food Chemistry, 2010
Luis Medina-Torres, R F González-Laredo, L A BELLO-PÉREZ   +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  

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

LWT - Food Science and Technology, 2013
P Prabhasankar
exaly  

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

Journal of Food Science, 1995
exaly