Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility.
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 284, doi. 10.1007/s11483-010-9170-3
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2010 AND VI 5 AND IP 4
Results: 8
1
2
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009.
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 255, doi. 10.1007/s11483-010-9184-x
- By:
- Publication type:
- Article
3
Instability of Pressure-Treated Reconstituted Skim Milk to Acidification.
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 321, doi. 10.1007/s11483-010-9182-z
- By:
- Publication type:
- Article
4
Analysis of Flow Phenomena in Gastric Contents Induced by Human Gastric Peristalsis Using CFD.
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 330, doi. 10.1007/s11483-010-9183-y
- By:
- Publication type:
- Article
5
Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 258, doi. 10.1007/s11483-010-9160-5
- By:
- Publication type:
- Article
6
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas.
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 300, doi. 10.1007/s11483-010-9171-2
- By:
- Publication type:
- Article
7
Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility.
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 309, doi. 10.1007/s11483-010-9180-1
- By:
- Publication type:
- Article
8
Photophysical Probes of the Amorphous Solid State of Proteins.
- Published in:
- Food Biophysics, 2010, v. 5, n. 4, p. 337, doi. 10.1007/s11483-010-9185-9
- By:
- Publication type:
- Article