Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour.
- Published in:
- Journal of Culinary Science & Technology, 2018, v. 16, n. 4, p. 336, doi. 10.1080/15428052.2017.1391147
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- Publication type:
- Article
Works matching DE "RAVIOLI"
Results: 3
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Modeling and Thermo-Fluid Dynamic Simulation of a Fresh Pasta Pasteurization Process.
- Published in:
- International Journal of Food Engineering, 2013, v. 9, n. 3, p. 327, doi. 10.1515/ijfe-2013-0036
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- Publication type:
- Article
3
Antioxidant activities of local oregano and sweet basil leaves and application in a natural antioxidant enriched ravioli.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 5, p. 1996
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- Article