Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

Autor: Cervini M; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy., Lobuono C; Department of Food and Drug, University of Parma, 43125 Parma, Italy., Volpe F; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy., Curatolo FM; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy., Scazzina F; Department of Food and Drug, University of Parma, 43125 Parma, Italy., Dall'Asta M; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy., Giuberti G; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Jul 23; Vol. 13 (15). Date of Electronic Publication: 2024 Jul 23.