Health based pasta: redefining the concept of the next generation convenience food. - Wikidata - wikimedia - TriplyDB

Health based pasta: redefining the concept of the next generation convenience food.

Health based pasta: redefining the concept of the next generation convenience food.

http://www.wikidata.org/entity/Q37944841

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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 Properties Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

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Health based pasta: redefining the concept of the next generation convenience food.

http://www.wikidata.org/entity/Q37944841

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Health based pasta: redefining the concept of the next generation convenience food.

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Health based pasta: redefining the concept of the next generation convenience food.

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Health based pasta: redefining the concept of the next generation convenience food.

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Health based pasta: redefining the concept of the next generation convenience food.

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Health based pasta: redefining the concept of the next generation convenience food.

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Health based pasta: redefining the concept of the next generation convenience food.

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Critical Reviews in Food Science and Nutrition

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Health based pasta: redefining the concept of the next generation convenience food

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Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

Origin of lignans in mammals and identification of a precursor from plants.

Conjugated linoleic acid: health implications and effects on body composition.

Mammalian lignan production from various foods.

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

Cytotoxic effect of conjugated trienoic fatty acids on mouse tumor and human monocytic leukemia cells.

Developmental effects and health aspects of soy protein isolate, casein, and whey in male and female rats.

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