Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta
Author:
Affiliation:
1. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET, CC 509, 5000, Córdoba, Argentina
2. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba-CONICET, CC 509, 5000, Córdoba, Argentina,
Abstract
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
http://journals.sagepub.com/doi/pdf/10.1177/1082013210382303
Reference34 articles.
1. Effects of Guar Galactomannan on Wheat Bread Microstructure and on theIn vitroandIn vivoDigestibility of Starch in Bread
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3. Application of cereals and cereal components in functional foods: a review
4. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality
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