Viscoelastic properties of durum wheat doughs enriched with...

Food Hydrocolloids 2020 / 05 Vol. 102

Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

Peressini, Donatella, Cavarape, Alessandro, Brennan, Margaret Anne, Gao, Jingrong, Brennan, Charles Stephen
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Volume:
102
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105613
Date:
May, 2020
File:
PDF, 1.15 MB
2020
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