Results 61 to 68 of about 414 (68)

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

Trends in Food Science and Technology, 2016
Vincenzo Fogliano
exaly  

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

Food Research International, 2002
Hamit Koksel
exaly  

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

Food Chemistry, 2004
Charles Brennan, Victor Kuri
exaly  

Metabolomics and Food Processing: From Semolina to Pasta

Journal of Agricultural and Food Chemistry, 2011
Romina Beleggia, Roberto Papa, Judith Wirth   +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 Świeca, 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 J Sissons, Frederick J Warren   +2 more
exaly  

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

Food Chemistry, 2010
Ja Gallegos-Infante, Rubén Francisco González-Laredo, Luz Araceli Ochoa-Martínez   +2 more
exaly  

MINI REVIEW Pasta brownness: An Assessment

Journal of Cereal Science, 2000
exaly