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Wholegrain pasta: Influence of raw material and drying temperature on product quality

Mattia Di Nunzio1, Davide Russo1, Francesca Vurro2

  • 1Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, Milan, 20133, Italy.

Food Chemistry
|October 14, 2026
PubMed

Keywords:
Cooking qualityDrying cyclesDurum wheatPhenolic compoundsWholegrain pastaWholemeal semolina

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