Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti

Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

(2012) M.A. Giménez et al.   FOOD CHEMISTRY

Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

(2012) Lucia Padalino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Sensory and nutritional attributes of fibre-enriched pasta

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

Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?

(2010) Nisha Aravind et al.   FOOD CHEMISTRY

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

(2010) Stefania Chillo et al.   NUTRITION

Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

(2009) Mette Kristensen et al.   APPETITE

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

(2009) Maud Petitot et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

(2008) Esther H.-J. Kim et al.   Food Biophysics

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

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

(2008) Clara Fares et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Spaghetti cooking by microwave oven: Cooking kinetics and product quality

(2007) E. Cocci et al.   JOURNAL OF FOOD ENGINEERING