Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.
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From raw material to dish: pasta quality step by step.The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect.Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking.Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.The scientific basis for healthful carbohydrate profile.Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation.Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.Protein enriched pasta: structure and digestibility of its protein network.Speed breeding for multiple quantitative traits in durum wheat.
P2860
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P2860
Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.
description
2013 nî lūn-bûn
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name
Spaghetti from durum wheat: ef ...... re and in vitro digestibility.
@en
Spaghetti from durum wheat: ef ...... re and in vitro digestibility.
@nl
type
label
Spaghetti from durum wheat: ef ...... re and in vitro digestibility.
@en
Spaghetti from durum wheat: ef ...... re and in vitro digestibility.
@nl
prefLabel
Spaghetti from durum wheat: ef ...... re and in vitro digestibility.
@en
Spaghetti from durum wheat: ef ...... re and in vitro digestibility.
@nl
P50
P1433
P1476
Spaghetti from durum wheat: ef ...... re and in vitro digestibility.
@en
P2093
Maria Ambrogina Pagani
Milda Stuknytė
P356
10.1016/J.FOODCHEM.2013.10.071
P577
2013-10-26T00:00:00Z