selected publications
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article
- Effect of variation in starch B-granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti. Cereal Chemistry. 2023
- Effect of variation in starch B‐granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti. Cereal Chemistry. 2023
- Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch. Foods. 2022
- Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion. Cereal Chemistry. 2021
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