Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties

Published:2024-07 Issue: Volume:203 Page:116358
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bianchi Federico^ORCID,Santoro Valentina,Pasqualoni Ilaria,Bruttomesso Margherita,Rizzi Corrado,Piccinelli Anna Lisa^ORCID,Simonato Barbara^ORCID

Publisher

Elsevier BV

Reference44 articles.

1. Approved method of the AACC,2000

2. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

3. Official Methods of analysis (the Association of Official Analytical chemist,2007

4. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

5. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta;Balli;Food Chemistry,2021

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP