Role of ingredients in pasta product quality: a review on recent developments.
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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 PropertiesDetermination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FIDEVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTAGluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking
P2860
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P2860
Role of ingredients in pasta product quality: a review on recent developments.
description
article científic
@ca
article scientifique
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articolo scientifico
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artigo científico
@pt
bilimsel makale
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scientific article published on September 2010
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vedecký článok
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vetenskaplig artikel
@sv
videnskabelig artikel
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vědecký článek
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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
P2860
P1476
Role of ingredients in pasta product quality: a review on recent developments.
@en
P2093
P2860
P304
P356
10.1080/10408390903001693
P577
2010-09-01T00:00:00Z