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Page 1
Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
Int J Food Sci Nutr. 2015 Mar;66(2):148-58. doi: 10.3109/09637486.2014.959897. Epub 2014 Dec 18.
Int J Food Sci Nutr. 2015.
PMID: 25519246
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran.
Previtali MA, Mastromatteo M, Conte A, De Vita P, Ficco DB, Del Nobile MA.
Previtali MA, et al. Among authors: mastromatteo m.
J Food Sci Technol. 2016 Feb;53(2):1319-27. doi: 10.1007/s13197-015-2053-3. Epub 2015 Nov 2.
J Food Sci Technol. 2016.
PMID: 27162413
Free PMC article.
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Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
Padalino L, et al. Among authors: mastromatteo m.
J Sci Food Agric. 2014 Aug;94(11):2196-204. doi: 10.1002/jsfa.6537. Epub 2014 Jan 20.
J Sci Food Agric. 2014.
PMID: 24338346
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Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.
Padalino L, Mastromatteo M, Sepielli G, Nobile MAD.
Padalino L, et al. Among authors: mastromatteo m.
Materials (Basel). 2011 Dec 8;4(12):2119-2135. doi: 10.3390/ma4122119.
Materials (Basel). 2011.
PMID: 28824128
Free PMC article.
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Effects of cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies.
Baiano A, Mastromatteo M, Del Nobile MA.
Baiano A, et al. Among authors: mastromatteo m.
Molecules. 2012 Sep 26;17(10):11421-34. doi: 10.3390/molecules171011421.
Molecules. 2012.
PMID: 23014499
Free PMC article.
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