Role of ingredients in pasta product quality: a review on recent developments. - Wikidata - awgldk - TriplyDB

Role of ingredients in pasta product quality: a review on recent developments.

Role of ingredients in pasta product quality: a review on recent developments.

http://www.wikidata.org/entity/Q37787106

about

Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches.Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

P2860

Q35831261-CF388351-F887-43D9-BBD5-3A45F5B2EC63 Q38416766-F19FBE1F-1B84-4095-BE4B-A73ECC8E417D Q38520482-676039B6-80ED-4FB8-9FC5-59BCCBCDEB06 Q43339012-FADCB12D-4E75-4081-B878-516DDB23A4FB Q53997943-DDFE5F1A-050F-4A9C-80C7-17719A80BC5A Q58703973-D2FD2329-CBCC-49CF-BFB7-9C11ADC1B75E Q58789570-337A2FEE-83A6-4C46-9220-EC8B0BE49CF2 Q59261907-C67F147E-4BD2-4209-ABF5-2FB7C3270F28

P2860

Role of ingredients in pasta product quality: a review on recent developments.

http://www.wikidata.org/entity/Q37787106

description

article científic

@ca

article scientifique

@fr

articolo scientifico

@it

artigo científico

@pt

bilimsel makale

@tr

scientific article published on September 2010

@en

vedecký článok

@sk

vetenskaplig artikel

@sv

videnskabelig artikel

@da

vědecký článek

@cs

name

Role of ingredients in pasta product quality: a review on recent developments.

@en

Role of ingredients in pasta product quality: a review on recent developments.

@nl

type

label

Role of ingredients in pasta product quality: a review on recent developments.

@en

Role of ingredients in pasta product quality: a review on recent developments.

@nl

prefLabel

Role of ingredients in pasta product quality: a review on recent developments.

@en

Role of ingredients in pasta product quality: a review on recent developments.

@nl

P1433

Q37787106-94122D6B-582A-49DB-9FEC-3255255D0A99

P1476

Q37787106-499C1709-C912-420C-A176-A596427D0FB5

P2093

Q37787106-CFC598CA-808A-411A-A0D1-76CEC1BB2555

P2860

Q37787106-021CCA02-FC96-4D6B-AA1B-D5CFCEDA1B82

Q37787106-0956509B-71A1-4389-9DD4-9A4CDA453697

Q37787106-539E53E6-05C4-447F-937B-E64A8A69F808

Q37787106-70D6757F-8377-45AE-9D07-5EA859F4A56F

Q37787106-BC1A9969-4C17-4BE0-ABCD-7E79B71DBECD

Q37787106-C1B4134F-2E7E-45B5-B95C-9848D26ADE9F

P304

Q37787106-705E9009-AB28-484D-B7C5-6AA701444914

P31

Q37787106-41DCF31E-B0A6-4939-9DB6-47A065929A95

P356

Q37787106-1F230B68-B13D-4820-90C3-072AA19DFE93

P433

Q37787106-26331B13-6553-40B8-A4CA-9122D04A061B

P478

Q37787106-94F73BC3-5AD3-46B2-B7A2-5EC9A2295180

P50

Q37787106-694DAC24-A34D-4A23-B700-8503BB0BD859

P577

Q37787106-6F5C68B3-EC93-49A3-84A3-9CD9C3924E87

P5875

Q37787106-1FE89E1B-36D2-411D-AF9E-7A480B14CFC0

P698

Q37787106-D903B4C5-6EB5-48F6-838D-2265654A0033

P356

10408390903001693

P1433

Critical Reviews in Food Science and Nutrition

P1476

Role of ingredients in pasta product quality: a review on recent developments.

@en

P2093

Tina Fuad

http://www.w3.org/2001/XMLSchema#string

P2860

Viscous and nonviscous fibres, nonabsorbable and low glycaemic index carbohydrates, blood lipids and coronary heart disease.

Conglutin gamma, a lupin seed protein, binds insulin in vitro and reduces plasma glucose levels of hyperglycemic rats.

New opportunities from the isolation and utilization of whey proteins.

Nutritional and physicochemical characteristics of dietary fiber enriched pasta.

Structural and physical properties of dietary fibres, and consequences of processing on human physiology

Composition and technological properties of the flour and bran from common and tartary buckwheat

P304

787-798

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1080/10408390903001693

http://www.w3.org/2001/XMLSchema#string

P433

8

http://www.w3.org/2001/XMLSchema#string

P478

50

http://www.w3.org/2001/XMLSchema#string

P50

P577

2010-09-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

46192655

http://www.w3.org/2001/XMLSchema#string

P698

20830636

http://www.w3.org/2001/XMLSchema#string