Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours

(2011) Marcella Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of a Novel Resistant-Starch and Its Effects on Postprandial Plasma-Glucose and Insulin Responses

(2010) Jovin Hasjim et al.   CEREAL CHEMISTRY

Influence of repeated extrusions on some properties of non-conventional spaghetti

(2010) S. Chillo et al.   JOURNAL OF FOOD ENGINEERING

Pediatric celiac disease

(2009) Shamila Zawahir et al.   CURRENT OPINION IN PEDIATRICS

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

(2009) J.A. Gallegos-Infante et al.   FOOD CHEMISTRY

Carbohydrate composition of raw and extruded pulse flours

(2009) J. De J. Berrios et al.   FOOD RESEARCH INTERNATIONAL

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

(2009) R.G. Hernández-Nava et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Celiac Disease: From Pathogenesis to Novel Therapies

(2009) Detlef Schuppan et al.   GASTROENTEROLOGY

Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

(2008) Maribel Ovando-Martinez et al.   FOOD CHEMISTRY

Chickpeas May Influence Fatty Acid and Fiber Intake in an Ad Libitum Diet, Leading to Small Improvements in Serum Lipid Profile and Glycemic Control

(2008) Jane K. Pittaway et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

(2007) S.L. Rodríguez-Ambriz et al.   FOOD CHEMISTRY