Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran
Author:
Funder
Canada Research Chairs
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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2. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012
3. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions;Beta;Cereal Chemistry,2005
4. Composition and technological properties of the, flour and bran from common and tartary buckwheat;Bonafaccia;Food Chemistry,2003
5. Impact of guar gum and wheat bran on the physical and nutritional quality of extruded breakfast cereals;Brennan;Starch-Starke,2008
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