Application of common wheat bran for the industrial production of high-fibre pasta

Enrichment of Extruded Snack Products with Coproducts from Chestnut Mushroom (Agrocybe aegerita) Production: Interactions between Dietary Fiber, Physicochemical Characteristics, and Glycemic Load

(2012) Margaret A. Brennan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Grasspea Wholemeal in the Technology of White Bread Production

(2012) Małgorzata Kasprzak et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Functional properties of pasta enriched with variable cereal brans

(2011) Gurkirat Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory and nutritional attributes of fibre-enriched pasta

(2011) Mariela Cecilia Bustos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan

(2010) Stefania Chillo et al.   NUTRITION

Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses

(2008) Antonietta Baiano et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Water-soluble dietary fibers and cardiovascular disease

(2008) Elke Theuwissen et al.   PHYSIOLOGY & BEHAVIOR

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

(2007) S. Chillo et al.   JOURNAL OF CEREAL SCIENCE