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Palabras clave – provistas por la editorial

dietary fiber; hydrocolloids; food texture; cooking properties; pasta; glycemic index; enrichment; carbohydrate; ingredient; database; formulation; quality; durum wheat; semolina; gluten quality; protein network; rheology; kernel size; genotype; milling quality; semolina quality; pasta color; health benefits; functional pasta; functional food; pasta making; hydration; extrusion; drying; cooking quality; couscous; manufacturing processes; domestic preparation; history; wheat germ; stabilization; lipid oxidation; oil quality; bulgur; wholegrain; yellow berry; phytochemical; carotenoids; nutritional quality; freeze-drying; spray-drying; durum wheat pasta; biscuits; durum wheat oil; by-products; tocotrienols; tocopherols; induction time; oxidation; sensory properties; volatile compounds; grain hardness; D-genome glutenin subunits; dough strength; waxy; amylose; semolina milling; granulations; digitalization; sustainability; flat bread; acidic composition; texture profile analysis; sensorial properties; artisanal pasta; Pivot profile; sensory analysis; n/a