Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
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DOI: 10.3390/foods11162510
Abstract: This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of… read more here.
Keywords: fresh pasta; pasta made; amylose wheat; high amylose ... See more keywords