Effects of industrial pasta drying temperatures on starch properties and pasta quality

By Guler S.   Koksel H.   Ng P.K.W.  

Food Research International, Vol. 35, Iss. 5, 2002-01 ,pp. : 421-427

Elsevier

Access to resources Recommend Favorite

Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

By Bonafaccia G.   Galli V.   Francisci R.   Mair V.   Skrabanja V.   Kreft I.  

Food Chemistry, Vol. 68, Iss. 4, 2000-03 ,pp. : 437-441

Elsevier

Access to resources Recommend Favorite

Total folate in enriched cereal-grain products in the United States following fortification

By Rader J.I.   Weaver C.M.   Angyal G.  

Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 275-289

Elsevier

Access to resources Recommend Favorite

Development of minerals-enriched brown flour by utilizing wheat milling by-products

By Butt M.S.   Qamar M Ihsanullah   Anjum F.M.   Aziz Abdul   Randhawa M Atif  

Nutrition & Food Science, Vol. 34, Iss. 4, 2004-04 ,pp. : 161-165

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Components and nutritional quality of shrimp processing by-products

By Heu M.-S.   Kim J.-S.   Shahidi F.  

Food Chemistry, Vol. 82, Iss. 2, 2003-08 ,pp. : 235-242

Elsevier

Access to resources Recommend Favorite