Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta-Reference-Cited by-同舟云学术

Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta

Published:2016-10 Issue: Volume:72 Page:223-228
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Montalbano Alessandra,Tesoriere Luisa,Diana Patrizia,Barraja Paola,Carbone Anna,Spanò Virginia,Parrino Barbara,Attanzio Alessandro,Livrea Maria Antonia,Cascioferro Stella,Cirrincione Girolamo

Funder

Di.Me.Sa-Valorizzazione dei prodotti tipici della Dieta Mediterranea e loro impiego ai fini salutistici e nutraceutici

Publisher

Elsevier BV

Subject

Food Science

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