Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree
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DOI: 10.1007/s11947-024-03638-z
Abstract: Nowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of the external parts of the grain constituting the bran, with well-known health… read more here.
Keywords: pasta; fresh pasta; wheat flours; refining degree ... See more keywords