Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality-Reference-Cited by-同舟云学术

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Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality

Published:2024-08 Issue: Volume:205 Page:116504
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cuomo F.,Cinquanta C.,Trivisonno M.C.,Falasca L.,Miani Greco M.,Messia M.C.^ORCID,Marconi E.

Publisher

Elsevier BV

Reference35 articles.

1. American association of cereal chemists approved methods,2000

2. American association of cereal chemists,2010

3. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties;Alzuwaid;Food Chemistry,2021

4. Nutritional and functional properties of durum wheat bran protein concentrate;Alzuwaid;Cereal Chemistry,2020

5. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

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