FODMAP Profile of Wholegrain Pasta. [PDF]
FoodsTorbica AM, Miljić M, Radosavljević M.
europepmc +1 more source
Accuracy of attenuation coefficient measurement (ACM) for hepatic steatosis: comparison with MRI proton density fat fraction (MRI-PDFF) and chemical fat analysis using multimodal liver fat phantoms. [PDF]
Front Med (Lausanne)Zhaivoronok M +4 more
europepmc +1 more source
Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid-Digesting Enzymes of Pasta Enriched With Flour of <i>Malus domestica</i> "<i>Annurca</i> cv." Pulp or Peel. [PDF]
Int J Food SciOmbra MN, Nazzaro F, Fratianni F.
europepmc +1 more source
Rehydration Kinetics of Dried Spaghetti with Different Diameters. [PDF]
J Appl Glycosci (1999)Ogawa T, Kikuchi K, Adachi S.
europepmc +1 more source
Assessing the Carasau Bread Doughs Microwave Spectra. [PDF]
FoodsOrrù E, Lodi MB, Lodi L.
europepmc +1 more source
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. [PDF]
Antioxidants (Basel)Chulibert ME +13 more
europepmc +1 more source
The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action. [PDF]
PLoS OneHoteit M +8 more
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Moisture adsorption behaviour of semolina and farina
Journal of Food Engineering, 2005 Abstract Moisture adsorption isotherms of semolina (from hard wheat) and farina (from soft wheat) were determined at 20, 35, 50 and 60 °C using the isopiestic method. The adsorbed moisture content significantly affected ( p m 0 ) for two products were calculated from BET and GAB equations.
Mustafa ERBAŞ, Muharrem Certel
exaly +4 more sources