Add to ORKGLentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredien...
1 p.This fact sheet describes the nutritional value and safe storage of beef stew, a commodity food....
The objective of this study was to determine the effect of cooking time on the cooking quality and t...
1 p.This fact sheet describes the nutritional value and safe storage of spaghetti, a commodity food....
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far...
1 p.This fact sheet describes the nutritional value and safe storage of macaroni, a commodity food. ...
The manufacture and characterization of gluten-free spaghetti based on maize flour and different veg...
A novel approach is proposed to study the influence of drying temperatures on the quality characteri...
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to invest...
Spaghetti commonly made with durum wheat, typically lacks essential amino acids and with low fibre. ...
The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the ...
Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to pre...
The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory chara...
In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta...
In this work, the main chemico-physical cooking quality of commercial spaghetti was evaluated using ...
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredien...
1 p.This fact sheet describes the nutritional value and safe storage of beef stew, a commodity food....
The objective of this study was to determine the effect of cooking time on the cooking quality and t...
1 p.This fact sheet describes the nutritional value and safe storage of spaghetti, a commodity food....
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far...
1 p.This fact sheet describes the nutritional value and safe storage of macaroni, a commodity food. ...
The manufacture and characterization of gluten-free spaghetti based on maize flour and different veg...
A novel approach is proposed to study the influence of drying temperatures on the quality characteri...
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to invest...
Spaghetti commonly made with durum wheat, typically lacks essential amino acids and with low fibre. ...
The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the ...
Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to pre...
The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory chara...
In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta...
In this work, the main chemico-physical cooking quality of commercial spaghetti was evaluated using ...
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredien...
1 p.This fact sheet describes the nutritional value and safe storage of beef stew, a commodity food....
The objective of this study was to determine the effect of cooking time on the cooking quality and t...