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2019 | 1 |
2021 | 1 |
2024 | 0 |
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In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough.
Foods. 2021 Oct 19;10(10):2507. doi: 10.3390/foods10102507.
Foods. 2021.
PMID: 34681556
Free PMC article.
Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties.
Fois S, Campus M, Piu PP, Siliani S, Sanna M, Roggio T, Catzeddu P.
Fois S, et al. Among authors: piu pp.
Foods. 2019 Sep 18;8(9):422. doi: 10.3390/foods8090422.
Foods. 2019.
PMID: 31540522
Free PMC article.
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