Results 11 to 20 of about 26 (26)

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
Samuel Mercier, Christine Moresoli, Martin Mondor   +2 more
exaly  

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

Critical Reviews in Food Science and Nutrition, 2010
Ivano De Noni
exaly  

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Food Chemistry, 2015
Wei Zou, Mike Sissons, Michael J Gidley   +2 more
exaly  

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Food Chemistry, 2009
P Prabhasankar, N Bhaskar, Lalitha R Gowda   +2 more
exaly  

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

Food Chemistry, 2018
Margaret A Brennan, Luca Serventi, Jianfu Liu   +2 more
exaly  

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

LWT - Food Science and Technology, 2017
Michela Verni, Marco Montemurro, Rossana Coda   +2 more
exaly  

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016
Nazimah Hamid, Kevin Kantono, Mustafa M Farouk   +2 more
exaly  

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

Trends in Food Science and Technology, 2016
TERESA Oliviero, Vincenzo Fogliano
exaly  

Effects of industrial pasta drying temperatures on starch properties and pasta quality

Food Research International, 2002
H Koksel
exaly