Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
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 high-amylose wheat flour. Although the technological parameters of such...
Main Authors: | Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, Mauro Moresi |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-08-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/16/2510 |
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