gnocchi potato
Selected indexed studies
- Physicochemical and sensory properties of fresh potato-based pasta (gnocchi). (J Food Sci, 2010) [PMID:21535629]
- Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour. (Foods, 2022) [PMID:36140911]
- Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin. (Int J Food Microbiol, 2004) [PMID:15364467]
_Worker-drafted node — pending editorial review._
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- Physicochemical and sensory properties of fresh potato-based pasta (gnocchi). (2010) pubmed
- Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour. (2022) pubmed
- Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin. (2004) pubmed
- Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility. (2016) pubmed
- Primary Shelf-Life Assessment of Fresh Vegan Spinach Potato-Based Pasta (Gnocchi) Using an Accelerated Test Approach. (2026) pubmed
- Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta. (2021) pubmed