Revision history of "Development of innovative macaroni production technology with a very low glycemic index" (Q104080)

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10 October 2024

  • curprev 15:5815:58, 10 October 2024DG Regio talk contribs 92,167 bytes +8 Changed label, description and/or aliases in pt
  • curprev 15:5815:58, 10 October 2024DG Regio talk contribs 92,159 bytes +2 Set a claim value: summary (P836): O objetivo do projeto é desenvolver uma tecnologia inovadora para a produção de macarrão com um índice glicémico muito baixo (<40) e uma receita única, utilizando o método de extrusão a baixa temperatura e a utilização de matérias-primas, que serão utilizadas para enriquecer a massa com compostos valiosos e elementos biogénicos. Outra inovação será o sabor tradicional do macarrão de trigo – os produtos atualmente disponíveis têm parâmetros nutricion...

7 March 2024

15 January 2024

12 June 2023

24 May 2023

2 March 2023

  • curprev 19:1319:13, 2 March 2023DG Regio talk contribs 89,760 bytes +2,782 Changed label, description and/or aliases in lv, sk, it, da, fr, cs, fi, pt, et, ga, bg, sl, hu, ro, hr, mt, es, el, lt, nl, sv, de, and other parts

25 October 2022

21 October 2022

2 July 2022

  • curprev 12:3712:37, 2 July 2022DG Regio talk contribs 84,864 bytes +54,892 Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, sl, cs, lt, lv, bg, hu, ga, sv, et, nl, fr, de, it, es, and other parts: Adding translations: da, el, hr, ro, sk, mt, pt, fi, sl, cs, lt, lv, bg, hu, ga, sv, et,

18 January 2022

15 January 2022

17 December 2021

7 December 2021

1 December 2021

  • curprev 08:5708:57, 1 December 2021DG Regio talk contribs 17,509 bytes +3,176 Created claim: summary (P836): L’objectif du projet est de développer une technologie innovante pour la production de pâtes avec un indice glycémique très faible (<40) et une recette unique, en utilisant la méthode d’extrusion à basse température et l’utilisation de matières premières pour enrichir les pâtes en composés précieux et en nutriments. Une autre innovation sera le goût traditionnel des nouilles de blé — les produits actuellement disponibles ont des caractéristiques...
  • curprev 08:5708:57, 1 December 2021DG Regio talk contribs 14,333 bytes +168 Changed label, description and/or aliases in fr: translated_label

29 October 2020

17 October 2020

  • curprev 16:2116:21, 17 October 2020DG Regio talk contribs 14,604 bytes +146 Changed label, description and/or aliases in 1 language: translated_label
  • curprev 16:2116:21, 17 October 2020DG Regio talk contribs 14,458 bytes −164 Changed label, description and/or aliases in 1 language: remove_english_label
  • curprev 16:2116:21, 17 October 2020DG Regio talk contribs 14,622 bytes +2,719 Created claim: summary (P836): The subject of the project is to develop an innovative technology for the production of macaroni with a very low glycemic index (<40) and a unique recipe, using the low temperature extrusion method and the use of raw materials, which will be used to enrich the pasta with valuable compounds and biogenic elements. Additional innovation will be the traditional taste of wheat noodles – currently available products have nutritional parameters for dia...
  • curprev 16:2116:21, 17 October 2020DG Regio talk contribs 11,903 bytes −2,399 Removed claim: summary (P836): The aim of the project is to develop an innovative technology for the production of pasta with a very low glycaemic index (< 40) and a unique recipe, using a low temperature extrusion method and the use of raw materials to enrich the pasta with valuable nutrients and nutrients. Additional innovation will be the traditional taste of the triticale — the products currently available have a nutritional performance appropriate for diabetics, but th...

23 September 2020

22 June 2020

10 June 2020

7 June 2020

26 March 2020

6 March 2020

  • curprev 09:5809:58, 6 March 2020DG Regio talk contribs 13,019 bytes +2,399 Created claim: summary (P836): The aim of the project is to develop an innovative technology for the production of pasta with a very low glycaemic index (< 40) and a unique recipe, using a low temperature extrusion method and the use of raw materials to enrich the pasta with valuable nutrients and nutrients. Additional innovation will be the traditional taste of the triticale — the products currently available have a nutritional performance appropriate for diabetics, but they...

24 February 2020

18 February 2020

31 January 2020

14 January 2020