Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates
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From raw material to dish: pasta quality step by step.Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume PastaA shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects.Protein enriched pasta: structure and digestibility of its protein network.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
Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates
description
im September 2009 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
@nl
наукова стаття, опублікована у вересні 2009
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name
Modification of pasta structur ...... nicity of protein hydrolysates
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Modification of pasta structur ...... nicity of protein hydrolysates
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type
label
Modification of pasta structur ...... nicity of protein hydrolysates
@en
Modification of pasta structur ...... nicity of protein hydrolysates
@nl
prefLabel
Modification of pasta structur ...... nicity of protein hydrolysates
@en
Modification of pasta structur ...... nicity of protein hydrolysates
@nl
P2093
P50
P1433
P1476
Modification of pasta structur ...... nicity of protein hydrolysates
@en
P2093
Cécile Barron
Marie-Hélène Morel
Maud Petitot
P304
P356
10.1016/J.FOODCHEM.2009.01.001
P577
2009-09-01T00:00:00Z