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1

Enrichment of vegan gluten-free pasta with basil seeds Cooking quality, nutritional and antioxidant properties

par B, Neeharika
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)

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2

Micronised bran-enriched fresh egg tagliatelle Significance of gums addition on pasta technological features

par Martín-Esparza, M E
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2018)

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3

$Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value$

Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

par Ciccoritti, Roberto
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2018)

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4

Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products Characterization and application as a bakery product ingredient

par Boubaker, Maroua
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2016)

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5

Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types

par Hernández-Carrión, María
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2015)

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