Protein enriched pasta: structure and digestibility of its protein network.

Item

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description

2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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name

Protein enriched pasta: structure and digestibility of its protein network.

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Protein enriched pasta: structure and digestibility of its protein network.

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type

Item

label

Protein enriched pasta: structure and digestibility of its protein network.

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Protein enriched pasta: structure and digestibility of its protein network.

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prefLabel

Protein enriched pasta: structure and digestibility of its protein network.

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Protein enriched pasta: structure and digestibility of its protein network.

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P1476

Protein enriched pasta: structure and digestibility of its protein network

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P2093

Cécile Barron

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Karima Laleg

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Stéphane Walrand

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Véronique Santé-Lhoutellier

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P2860

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Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins.

Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation.

Pasta supplemented with isolated lupin protein fractions reduces body weight gain and food intake of rats and decreases plasma glucose concentration upon glucose overload trial.

Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.

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1196-1207

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scholarly article

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10.1039/C5FO01231G

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P433

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P478

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Valérie Micard

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2016-02-01T00:00:00Z

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26829164

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P921

protein structure