15 results on '"Pasta products -- Reports"'
Search Results
2. Study Findings on Alimentary Canal Research Are Outlined in Reports from Szent Istvan University (Cricket Flour-laden Millet Flour Blends' Physical and Chemical Composition and Adaptation In Dried Pasta Products)
3. Researchers from University of Naples Federico II Report New Studies and Findings in the Area of Obesity and Diabetes (Pasta Consumption and Connected Dietary Habits: Associations with Glucose Control, Adiposity Measures, and Cardiovascular ...)
4. Findings on Food Processing Reported by Investigators at Jiangnan University (Effect of Ozonated Water On Physicochemical, Microbiological, and Textural Properties of Semi-dried Noodles)
5. Study Findings on Food Processing Are Outlined in Reports from Institute of Food Science and Technology (Screening of Potato Flour Varieties Suitable for Noodle Processing)
6. Researchers' Work from University of Sri Jayewardenepura Focuses on Food Science (Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview)
7. Researchers from University of Life Sciences in Lublin Report Recent Findings in Food Chemistry (Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products)
8. New Findings Reported from University of Foggia Describe Advances in Food Science (Extract of Salicornia Europaea In Fresh Pasta To Enhance Phenolic Compounds and Antioxidant Activity)
9. New Findings on Food Processing Described by Investigators at National Polytechnic Institute (Unripe Plantain Flour As a Dietary Fiber Source In Gluten-free Spaghetti With Moderate Glycemic Index)
10. Studies from Medical University of Lublin Add New Findings in the Area of Molecular Biology (Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour)
11. Study Findings from New Zealand Institute for Plant and Food Research Broaden Understanding of Nutrient Research (Subjective Satiety Following Meals Incorporating Rice, Pasta and Potato)
12. Researchers from Canadian Grain Commission Report Details of New Studies and Findings in the Area of Toxin Research (Fate of Ergot Alkaloids During Laboratory Scale Durum Processing and Pasta Production)
13. Researchers from National Polytechnic Institute Describe Findings in Food Chemistry (Starch and Antioxidant Compound Release During In Vitro Gastrointestinal Digestion of Gluten-free Pasta)
14. Findings in the Area of Food Processing Reported from Korea University (Soy Noodles Processed From Soy Flour or Tofu Affects Antioxidant Content, Lipid Accumulation In 3t3-l1 Cells, and Plasma Lipids In Hamsters)
15. Investigators at Institute of Crop Science Detail Findings in Cereal Chemistry (Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour)
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.