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pro vyhledávání: '"Dimitra Mandalou"'
Autor:
Alessandra D’Agostina, Giovanna Boschin, D. Resta, G. Doxastakis, Dimitra Mandalou, Maria Irakli, Anna Arnoldi, E. Papalamprou, Maria Papageorgiou
Publikováno v:
Food Chemistry. 101:57-64
Spaghetti was prepared by replacing semolina with different amounts of lupin protein, in order to increase the protein content. A detailed investigation of the rheological properties of the dough and the cooking quality of pasta was performed in comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05accc14c5d01864da022bb888332184
https://doi.org/10.1016/j.foodchem.2005.12.054
https://doi.org/10.1016/j.foodchem.2005.12.054
