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Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta.
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- Journal of Food Quality, 2013, v. 36, n. 2, p. 133, doi. 10.1111/jfq.12015
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- Article
Physical, chemical and pasting features of maize Italian inbred lines.
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- European Food Research & Technology, 2020, v. 246, n. 11, p. 2205, doi. 10.1007/s00217-020-03565-1
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- Article
Quinoa bitterness: causes and solutions for improving product acceptability.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4033, doi. 10.1002/jsfa.8980
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- Article
Reproducibility of the Italian ISQ method for quality classification of bread wheats: An evaluation by expert assessors.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 5, p. 839, doi. 10.1002/jsfa.2785
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- Article
Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food.
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- Cereal Chemistry, 2017, v. 94, n. 1, p. 82, doi. 10.1094/CCHEM-04-16-0108-FI
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- Article
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method.
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- Cereal Chemistry, 2014, v. 91, n. 6, p. 542, doi. 10.1094/CCHEM-10-13-0224-R
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- Article
Effect of High-Pressure Processing on the Features of Wheat Milling By products.
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- Cereal Chemistry, 2014, v. 91, n. 4, p. 318, doi. 10.1094/CCHEM-07-13-0133-CESI
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- Article
From wheat sourdough to gluten-free sourdough: a non-conventional process for producing gluten-free bread.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 5, p. 1268, doi. 10.1111/ijfs.12757
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- Article
Quality characteristics of dried pasta enriched with buckwheat flour.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 11, p. 2393, doi. 10.1111/j.1365-2621.2011.02762.x
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- Article
Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.).
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2453, doi. 10.1002/jsfa.10264
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- Article
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 4, p. 635, doi. 10.1007/s11130-020-00864-6
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- Article
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility.
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- Food Science & Biotechnology, 2022, v. 31, n. 6, p. 681, doi. 10.1007/s10068-022-01075-2
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- Article
Protein Maps for Durum Wheat Precision Harvest and Pasta Production.
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- Plants (2223-7747), 2022, v. 11, n. 22, p. 3149, doi. 10.3390/plants11223149
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- Article
Characterizing starch structure in a gluten-free pasta by using iodine vapor as a tool.
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- Starch / Staerke, 2011, v. 63, n. 4, p. 241, doi. 10.1002/star.201000139
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- Article
Influence of the Heating Rate on the Pasting Properties of Various Flours.
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- Starch / Staerke, 2005, v. 57, n. 11, p. 564, doi. 10.1002/star.200500425
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- Article
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality.
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- Foods, 2022, v. 11, n. 3, p. 256, doi. 10.3390/foods11030256
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- Article
Assessing the Rheological Properties of Durum Wheat Semolina: A Review.
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- Foods, 2021, v. 10, n. 12, p. 2947, doi. 10.3390/foods10122947
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- Article
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?
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- Foods, 2020, v. 9, n. 8, p. 1035, doi. 10.3390/foods9081035
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- Article
Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat.
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- Foods, 2020, v. 9, n. 2, p. 163, doi. 10.3390/foods9020163
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- Article