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In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Foods
2021-10 | Journal article | Author
DOI: 10.3390/foods10102507
Contributors: Simonetta Fois; PIERO PASQUALINO PIU; Manuela Sanna; Tonina Roggio; Pasquale Catzeddu
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Multidisciplinary Digital Publishing Institute

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Foods
2019-09 | Journal article | Author
DOI: 10.3390/foods8090422
Contributors: Simonetta Fois; Marco Campus; PIERO PASQUALINO PIU; Silvia Siliani; Manuela Sanna; Tonina Roggio; Pasquale Catzeddu
Source: check_circle
Multidisciplinary Digital Publishing Institute
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