Results 111 to 120 of about 314 (130)

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Foods, 2022
Andrea Bresciani, Alessandra Marti, Marti Alessandra   +2 more
exaly  

Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Food Chemistry, 2021
Luis BELLO-PÉREZ, JOSÉ Álvarez-Ramírez, Edith Agama-Acevedo   +2 more
exaly  

Pasta from yellow lentils: How process affects starch features and pasta quality

Food Chemistry, 2021
Gianluca Giuberti, Andrea Bresciani, Alessandra Marti   +2 more
exaly  

Degradation of starch in pasta induced by extrusion below gelatinization temperature

Food Chemistry, 2023
Lavaraj Devkota, Sushil Dhital, Mike Sissons   +2 more
exaly  

Digestibility of pasta made with three wheat types: A preliminary study

Food Chemistry, 2015
Andrea Curioni, Barbara Simonato, Gabriella Pasini   +2 more
exaly  

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Food Research International, 2010
Valerie Micard
exaly  

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Comprehensive Reviews in Food Science and Food Safety, 2016
Bernard Marcos, Christine Moresoli, Martin Mondor   +2 more
exaly  

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
exaly  

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Food Chemistry, 2018
Wenqiang Guan, Charles Brennan, Luca Serventi   +2 more
exaly  

MINI REVIEW Pasta brownness: An Assessment

Journal of Cereal Science, 2000
Christèle Icard Vernière
exaly