(Q38335067)

2 September 2017

title

Effect of four types of dietary fiber on the technological quality of pasta (English)

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ORCID Public Data File 2021

2 September 2017

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author name string

M C Bustos

series ordinal

1

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2 September 2017

G T Pérez

series ordinal

2

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2 September 2017

A E León

series ordinal

3

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2 September 2017

publication date

18 May 2011

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Food Science and Technology International

2 September 2017

published in

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2 September 2017

volume

17

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2 September 2017

issue

3

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2 September 2017

page(s)

213-221

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Application of cereals and cereal components in functional foods: a review

2 September 2017

cites work

1 reference

https://api.crossref.org/works/10.1177%2F1082013210382303

Asian noodles: History, classification, raw materials, and processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1177%2F1082013210382303

Applications of inulin and oligofructose in health and nutrition

21 January 2018

1 reference

https://api.crossref.org/works/10.1177%2F1082013210382303

Health properties of resistant starch

21 January 2018

1 reference

https://api.crossref.org/works/10.1177%2F1082013210382303

THE PHYSICAL PROPERTIES OF INULIN SOLUTIONS

21 January 2018

1 reference

https://api.crossref.org/works/10.1177%2F1082013210382303

Resistant Starch?A Review

21 January 2018

1 reference

https://api.crossref.org/works/10.1177%2F1082013210382303

Nutritional and physicochemical characteristics of dietary fiber enriched pasta.

21 January 2018

1 reference

https://api.crossref.org/works/10.1177%2F1082013210382303

21 January 2018

Identifiers

DOI

10.1177/1082013210382303

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2 September 2017

1 reference