"Effect of the Inulin Addition on the Properties of Gluten Free Pasta"
written by Marcella Mastromatteo, Mariapia Iannetti, Valentina Civica, Grazia Sepielli, Matteo Alessandro Del Nobile,
published by Food and Nutrition Sciences, Vol.3 No.1, 2012
has been cited by the following article(s):
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[6] Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach
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[7] CLIMATE CHANGES AND POTENTIAL IMPACTS ON POSTHARVEST QUALITY OF HORTICULTURAL CROPS
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[9] Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content
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[12] Alimentos funcionais: uma tendência de mercado
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[13] Inulin in food products: prebiotic and functional ingredient Silvia Marina González-Herrera Raul Rodriguez Herrera Mercedes Guadalupe López Olga Miriam …
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[14] Impact of soluble dietary fibre on the characteristics of extruded snacks
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[15] Inulin in food products: prebiotic and functional ingredient
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[16] Inulin in food products: prebiotic and functional ingredient Silvia Marina González-Herrera Raul Rodriguez Herrera Mercedes Guadalupe López Olga Miriam Rutiaga Cristobal Noe Aguilar Juan Carlos Contreras Esquivel Luz Araceli Ochoa Martínez
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[17] The effects of ω-3 fatty acids and inulin addition to spelt pasta quality
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[18] Comparative Studies on Quality and Starch Digestibility of Hydrocolloid Fortified Sweet Potato Pasta Dried at Low and High Temperatures
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[19] ALIMENTOS FUNCIONAIS: UMA TENDÊNCIA DE MERCADO/FUNCTIONAL FOODS: A MARKET TREND
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[20] Spelt pasta with inulin as a functional food
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[21] Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose
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[22] Testenina od spelte sa inulinom kao funkcionalna hrana
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[23] Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity
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[24] Wykorzystanie inuliny w produkcji makaronów
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[25] Effect of Fortification with Different Starches on Starch Digestibility, Textural and Ultrastructural Characteristics of Sweet Potato paghetti
Journal of Root Crops, 2013