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spaghetti

 
National Institutes of Health

Papers overview

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2014
2014
BACKGROUND Lentigo maligna (LM) is a therapeutic challenge for surgeons because of its location in aesthetic areas and the… Expand
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2010
2010
Previous work by our group showed that the degree of particle breakdown of rice during mastication affects in vitro glycemic… Expand
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2008
2008
To examine the potential application of microbial transglutaminase (MTG) on semolina dough properties and quality of raw and… Expand
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Highly Cited
2007
Highly Cited
2007
Abstract Resistant starch type III (RS 3 ) was used to enrich spaghetti. It was compared to bran and control spaghetti with… Expand
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Highly Cited
2006
Highly Cited
2006
Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively… Expand
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Highly Cited
2004
Highly Cited
2004
SummaryRecently diabetic patients have been encouraged to increase their carbohydrate intake, but exact details of which foods to… Expand
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Highly Cited
2002
Highly Cited
2002
Research was conducted to determine the effect of processing and cooking on the content of hexane-extractable lipid and the… Expand
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Highly Cited
1996
Highly Cited
1996
Light and dark buckwheat, amaranth, and lupin flours were substituted for extra fancy and fancy durum wheat flours at 5, 15, 25… Expand
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1994
1994
OBJECTIVE In the dietary treatment of non-insulin-dependent diabetes mellitus (NIDDM) great interest has been focused on foods… Expand
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Highly Cited
1984
Highly Cited
1984
Previous reports have documented the fact that plasma glucose and insulin responses can vary in response to the ingestion of… Expand
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