whole wheat pasta
Selected indexed studies
- Physiology, Carbohydrates. (, 2026) [PMID:29083823]
- Wheat. (J Exp Bot, 2009) [PMID:19386614]
- Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties. (Foods, 2019) [PMID:31540522]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Physiology, Carbohydrates. (2026) pubmed
- Wheat. (2009) pubmed
- Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties. (2019) pubmed
- Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential. (2023) pubmed
- Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta. (2020) pubmed
- Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta. (2023) pubmed
- Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis. (2020) pubmed
- Effect of cooking duration on carotenoid content, digestion and potential absorption efficiencies among refined semolina and whole wheat pasta products. (2022) pubmed
- Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions. (2023) pubmed
- Phytochemical composition and antioxidant capacity of whole wheat products. (2015) pubmed