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Bioactive compounds of beetroot and utilization in food processing industry: A critical review

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Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents

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Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (P. ostreatus )

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The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production

(2017) Ilkay Koca et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Great Northern Bean Could Improve the Nutritional Value of Instant Noodles

(2016) Hui Wang et al.   CEREAL CHEMISTRY

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

(2016) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Development and standardization of sorghum pasta using extrusion technology

(2015) Dayakar Rao Benhur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation

(2012) Suhyun Kong et al.   JOURNAL OF FOOD SCIENCE

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

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Impact of processing of red beet on betalain content and antioxidant activity

(2011) Kavitha Ravichandran et al.   FOOD RESEARCH INTERNATIONAL

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

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