Effect of Sorghum Flour Addition onIn VitroStarch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

(2013) Imran Khan et al.   FOOD RESEARCH INTERNATIONAL

Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours

(2013) Nyambe L. Mkandawire et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Brans from Specialty Sorghum Varieties on In Vitro Starch Digestibility of Soft and Hard Sorghum Endosperm Porridges

(2012) Dilek Lemlioglu Austin et al.   CEREAL CHEMISTRY

Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

(2012) Adel Yousif et al.   FOOD CHEMISTRY

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

(2012) Nisha Aravind et al.   FOOD CHEMISTRY

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

(2012) Frederico Barros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

(2012) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

(2011) Clara Fares 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

Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification

(2011) Vito Verardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

REVIEW: Developments in Our Understanding of Sorghum Polysaccharides and Their Health Benefits

(2010) John R. N. Taylor et al.   CEREAL CHEMISTRY

Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti

(2010) S. Chillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

(2010) A. Baiano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles

(2009) Chong Li Choo et al.   FOOD CHEMISTRY

A Rapid In-vitro Digestibility Assay Based on Glucometry for Investigating Kinetics of Starch Digestion

(2009) Peter A. Sopade et al.   STARCH-STARKE

Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours

(2008) Lewis I. Ezeogu et al.   CEREAL CHEMISTRY

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

(2008) P. Prabhasankar et al.   FOOD CHEMISTRY

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