Effect of Green Gram Semolina (Phaseolus aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics of High-Protein Pasta

INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES

(2012) JYOTSNA RAJIV et al.   JOURNAL OF TEXTURE STUDIES

INFLUENCE OF ADDITIVES ON FUNCTIONAL AND NUTRITIONAL QUALITY CHARACTERISTICS OF BLACK GRAM FLOUR INCORPORATED PASTA

(2011) S. MADHUMITHA et al.   JOURNAL OF TEXTURE STUDIES

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments

(2010) Tina Fuad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

EFFECT OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.) ON THE TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF VERMICELLI FROM TRITICUM DURUM WHEAT SEMOLINA

(2010) R. JYOTSNA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS

(2010) D. INDRANI et al.   JOURNAL OF TEXTURE STUDIES

Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality

(2008) Jennifer Ann Wood   JOURNAL OF CEREAL SCIENCE

Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

(2008) Yadahally N. Sreerama et al.   JOURNAL OF FOOD ENGINEERING

Digestibility of legume starches as influenced by their physical and structural properties

(2007) Kawaljit Singh Sandhu et al.   CARBOHYDRATE POLYMERS

Application of two-dimensional electrophoresis to industrial process analysis of proteins in lupin-based pasta

(2007) Jessica Capraro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY