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Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1412, doi. 10.3390/foods9101412
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- Article
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1412, doi. 10.3390/foods9101412
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- Article
Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality.
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- Foods, 2020, v. 9, n. 4, p. 404, doi. 10.3390/foods9040404
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- Article
Functional Cereal Products in the Diet for Type 2 Diabetes Patients.
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- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/4012450
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- Article
The potential use of by‐products from coconut industry for production of pasta.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14490
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- Article
Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
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- PLoS ONE, 2020, v. 15, n. 1, p. 1, doi. 10.1371/journal.pone.0227942
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- Article
Distribution of (1,3)(1,4)-β-D-Glucans in Grains of Polish Oat Cultivars and Lines ( Avena sativa L.) - Short Report.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 1, p. 51, doi. 10.1515/pjfns-2015-0012
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- Article
EFFECT OF EXTRUSION-COOKING PROCESS ON THE CHEMICAL COMPOSITION OF CORN--WHEAT EXTRUDATES, WITH PARTICULAR EMPHASIS ON DIETARY FIBRE FRACTIONS.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 3, p. 251
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- Article
EFFECT OF WHOLEMEAL OAT FLOUR STORAGE ON CONTENT OF DIETARY FIBRE AND RHEOLOGICAL PROPERTIES.
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- Zywnosc, 2019, v. 26, n. 1, p. 67, doi. 10.15193/zntj/2019/118/274
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- Article