The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree-Reference-Cited by-同舟云学术

The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree

Published:2017-10 Issue: Volume:173 Page:84-90
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Padalino Lucia,Costa Cristina,Conte Amalia,Melilli Maria Grazia,Sillitti Carla,Bognanni Rosaria,Raccuia Salvatore Antonino,Del Nobile Matteo Alessandro

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference37 articles.

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4. The effect of sowing and harvest date and cultivar on inulin yield and composition of chicory roots;Baert;Industrial Crops and Products,1997

5. Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas;Brennan;International Journal of Food Science & Technology,2008

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