Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides-Reference-Cited by-同舟云学术

Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides

Published:2007-11 Issue:9 Volume:72 Page:S659-S665
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Brennan C.S.,Tudorica C.M.

Publisher

Wiley

Subject

Food Science

Reference22 articles.

1. AFNOR . 1989 . Durum wheat semolinas and alimentary pasta. Estimation of cooking quality of spaghetti by sensory analysis . Available from: http://normesonline.afnor.fr/cgi-bin/normesonline.storefront. Accessed May 18 2001.

2. Dietary fibre, glycaemic response, and diabetes

3. The influence of a (1?3)(1?4)-?-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta

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