Quality and nutritional properties of pasta products enriched with immature wheat grain

By Casiraghi Maria Cristina  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 5, 2013-08 ,pp. : 544-550

Informa Healthcare

Access to resources Recommend Favorite

Effects of drying processing on the Maillard reaction in pasta - effects on the oxidation of -carotene, N -acetylhistidine, and cis-alkenes.

By Anese M.   Nicoli M.C.   Massini R.   Lerici C.R.  

Food Research International, Vol. 32, Iss. 3, 1999-04 ,pp. : 193-199

Elsevier

Access to resources Recommend Favorite

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

By Schoenlechner Regine  

Plant Foods for Human Nutrition, Vol. 65, Iss. 4, 2010-12 ,pp. : 339-349

Springer Publishing Company

Access to resources Recommend Favorite

Effects of different heat treatments on the furosine content in fresh filled pasta

By Zardetto S.   Dalla Rosa M.   Di Fresco S.  

Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 877-883

Elsevier

Access to resources Recommend Favorite

Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta

By Rathi A.   Kawatra A.   Sehgal S.  

Food Chemistry, Vol. 85, Iss. 2, 2004-04 ,pp. : 275-280

Elsevier

Access to resources Recommend Favorite