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Page 1
Nutritional and Technological Quality of High Protein Pasta.
Foods. 2021 Mar 11;10(3):589. doi: 10.3390/foods10030589.
Foods. 2021.
PMID: 33799656
Free PMC article.
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers.
Di Rosa C, De Arcangelis E, Vitelli V, Crucillà S, Angelicola M, Trivisonno MC, Sestili F, Blasi E, Cicatiello C, Lafiandra D, Masci S, Messia MC, De Gara L, Marconi E, Khazrai YM.
Di Rosa C, et al. Among authors: trivisonno mc.
Foods. 2023 Jan 9;12(2):319. doi: 10.3390/foods12020319.
Foods. 2023.
PMID: 36673410
Free PMC article.
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Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta.
Cuomo F, Trivisonno MC, Iacovino S, Messia MC, Marconi E.
Cuomo F, et al. Among authors: trivisonno mc.
Foods. 2022 Feb 23;11(5):642. doi: 10.3390/foods11050642.
Foods. 2022.
PMID: 35267275
Free PMC article.
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