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12.5 MB
Info Hash:
9A6C3115DBF26061D3E7BAD6F8FBB3D10931D78F
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Added:
June 13, 2025, 6:37 p.m.
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(Last updated: June 13, 2025, 6:37 p.m.)
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| ['Sharma S. Advances in Pasta Technology 2025.pdf'] | 0 bytes |
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SOURCE: Sharma S. Advances in Pasta Technology 2025
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MEDIAINFO
Textbook in PDF format Pasta is a conventional Italian product made from durum wheat semolina and characterized by high protein content, firm shape and texture. Extrusion technology allows incorporation of a variety of ingredients to pasta such as legumes, millets, pseudo cereals and others including mushrooms, tubers and pigmented components to enrich conventional pasta. It is a convenient, popular and versatile product, offering the food industry and researchers the opportunity to offer high nutritional quality by using alternative ingredients of nutritive excellence with a high concentration of bioactive components which induce several health benefits through antioxidative pathways. To deal with compromised functional properties of resultant pasta, different techno-functional interventions including use of hydrocolloids and modification of flours which are used to improve rheological and textural profile are necessary
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