Found: 13
Select item for more details and to access through your institution.
SUBSTITUTION OF SEMOLINA DURUM WITH COMMON WHEAT FLOUR IN EGG AND EGGLESS PASTA.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 439, doi. 10.17306/j.afs.0722
- By:
- Publication type:
- Article
Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2567, doi. 10.3390/foods12132567
- By:
- Publication type:
- Article
Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 404, doi. 10.3390/foods9040404
- By:
- Publication type:
- Article
Effect of dietary fibre waste originating from food production on the gluten structure in common wheat dough.
- Published in:
- International Agrophysics, 2023, v. 37, n. 1, p. 101, doi. 10.31545/intagr/159236
- By:
- Publication type:
- Article
The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 5187, doi. 10.3390/app14125187
- By:
- Publication type:
- Article
Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 3976, doi. 10.3390/app14103976
- By:
- Publication type:
- Article
The Influence of Tomato and Pepper Processing Waste on Bread Quality.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 16, p. 9312, doi. 10.3390/app13169312
- By:
- Publication type:
- Article
The potential use of by‐products from coconut industry for production of pasta.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14490
- By:
- Publication type:
- Article
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation.
- Published in:
- PLoS ONE, 2021, v. 16, n. 3, p. 1, doi. 10.1371/journal.pone.0248790
- By:
- Publication type:
- Article
Legume flour as a natural colouring component in pasta production.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 301, doi. 10.1007/s13197-019-04061-5
- By:
- Publication type:
- Article
Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
- Published in:
- PLoS ONE, 2020, v. 15, n. 1, p. 1, doi. 10.1371/journal.pone.0227942
- By:
- Publication type:
- Article
Sacro-coxxygial hygiene, a key factor in the outcome of pilonidal sinus surgical treatment?
- Published in:
- 2021
- By:
- Publication type:
- journal article
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 299, doi. 10.1002/cche.10602
- By:
- Publication type:
- Article