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

por Fois, Simonetta, Piu, Piero Pasqualino, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale
Publicado 2021

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

por Fois, Simonetta, Campus, Marco, Piu, Piero Pasqualino, Siliani, Silvia, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale
Publicado 2019