Health based pasta: redefining the concept of the next generation convenience food.
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From raw material to dish: pasta quality step by step.Lignan Content in Cereals, Buckwheat and Derived Foods.Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches.Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.The Effects of Carbohydrates, in Isolation and Combined with Caffeine, on Cognitive Performance and Mood-Current Evidence and Future Directions.Protein enriched pasta: structure and digestibility of its protein network.Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional PropertiesImpact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patientsGluten 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
Health based pasta: redefining the concept of the next generation convenience food.
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article científic
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article scientifique
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articol științific
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articolo scientifico
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artigo científico
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artigo científico
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artigo científico
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artikel ilmiah
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artículo científico
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name
Health based pasta: redefining the concept of the next generation convenience food.
@en
Health based pasta: redefining the concept of the next generation convenience food.
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type
label
Health based pasta: redefining the concept of the next generation convenience food.
@en
Health based pasta: redefining the concept of the next generation convenience food.
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prefLabel
Health based pasta: redefining the concept of the next generation convenience food.
@en
Health based pasta: redefining the concept of the next generation convenience food.
@nl
P2860
P1476
Health based pasta: redefining the concept of the next generation convenience food
@en
P2093
Murali Krishnan
P2860
P356
10.1080/10408398.2010.486909
P577
2012-01-01T00:00:00Z