Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

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Effects of wheat bran with different colors on the qualities of dry noodles

(2013) Xiaoyan Song et al.   JOURNAL OF CEREAL SCIENCE

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

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

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

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

(2007) S. Chillo et al.   JOURNAL OF FOOD ENGINEERING