Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta

(2012) Nisha Aravind et al.   CEREAL 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

Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

(2012) Maria G. Vernaza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

(2011) Alejandra Regand et al.   FOOD CHEMISTRY

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

(2011) Nisha Aravind 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

Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Functional properties of pasta enriched with variable cereal brans

(2011) Gurkirat Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2010) Nisha Aravind et al.   FOOD 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

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

(2009) Charlotte Bruneel et al.   FOOD CHEMISTRY

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

(2009) A. Skendi et al.   FOOD CHEMISTRY

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL

Dissolution kinetics of water-soluble polymers: The guar gum paradigm

(2008) Qi Wang et al.   CARBOHYDRATE POLYMERS

Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

(2008) Margaret A. Brennan et al.   STARCH-STARKE

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

(2007) S. Chillo et al.   JOURNAL OF CEREAL SCIENCE