Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

Structure–quality relationship in commercial pasta: A molecular glimpse

(2012) Francesco Bonomi et al.   FOOD CHEMISTRY

Effect of iodine in semolina matrices

(2012) Alessandra Marti et al.   JOURNAL OF CEREAL SCIENCE

OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH

(2011) GURPREET KAUR CHANDI et al.   JOURNAL OF FOOD QUALITY

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

(2010) Ivano de Noni et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties

(2010) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

(2009) Maud Petitot et al.   FOOD CHEMISTRY

The impact of the protein network on the pasting and cooking properties of dry pasta products

(2009) Charlotte Bruneel et al.   FOOD CHEMISTRY