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Articles from other publishers (75)
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Roberto Romaniello, Antonietta Eliana Barrasso, Antonio Berardi, Claudio Perone, Antonia Tamborrino, Filippo Catalano & Antonietta Baiano. (2023) Hyperspectral imaging system to on-line monitoring the soy flour content in a functional pasta. Journal of Agricultural Engineering.
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Pasquale Catzeddu, Simonetta Fois, Valentina Tolu, Manuela Sanna, Angela Braca, Ilaria Vitangeli, Roberto Anedda & Tonina Roggio. (2023) Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina. Foods 12:14, pages 2641.
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Kênia Letícia Ferreira Pessanha, Monique Barreto Santos, Daniela de Grandi Castro Freitas-Sá, Cristina Yoshie Takeiti & Carlos Wanderlei Piler Carvalho. (2023) Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta. Journal of Food Science and Technology 60:6, pages 1738-1748.
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Mirabela Ioana Lupu, Cristina Maria Canja, Vasile Padureanu, Adriana Boieriu, Alina Maier, Carmen Badarau, Cristina Padureanu, Catalin Croitoru, Ersilia Alexa & Mariana-Atena Poiana. (2023) Insights on the Potential of Carob Powder (Ceratonia siliqua L.) to Improve the Physico-Chemical, Biochemical and Nutritional Properties of Wheat Durum Pasta. Applied Sciences 13:6, pages 3788.
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Fatma HAYIT, Sultan ACUN & Hülya GÜL. (2023) Ticari Olarak Satışta Olan Glütensiz Makarnaların Bazı Fiziksel, Kimyasal Ve Tekstürel Kalitelerinin BelirlenmesiDetermination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6:1, pages 700-719.
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