Value additon of kinnow industry byproducts for the preparation of fiber enriched extruded products

Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

(2017) Sheetal Thakur et al.   JOURNAL OF FOOD SCIENCE

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

(2016) Jatinder Pal Singh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microwave assisted hydro-distillation of essential oils from wet citrus peel waste

(2016) Julen Bustamante et al.   JOURNAL OF CLEANER PRODUCTION

Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?

(2015) Martina Foschia et al.   FOOD CHEMISTRY

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

(2015) Jatinder Pal Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

(2015) Martina Foschia et al.   STARCH-STARKE

Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making

(2014) Baljeet S. Yadav et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour

(2013) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Dyeing and UV-protection properties of water extracts from orange peel

(2013) Xiuliang Hou et al.   JOURNAL OF CLEANER PRODUCTION

Effect of inulin on rheological and thermal properties of gluten-free dough

(2012) Lesław Juszczak et al.   CARBOHYDRATE POLYMERS

Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower

(2012) Walid Elfalleh   Journal of Medicinal Plants Research

Effect of insoluble dietary fibre 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

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

Possible implications for health of the different definitions of dietary fibre

(2009) J.I. Mann et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles

(2008) Chee-Yuen Gan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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