Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

(2015) Virginia Larrosa et al.   JOURNAL OF FOOD ENGINEERING

Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate

(2014) Kátia Regina Kuhn et al.   FOOD RESEARCH INTERNATIONAL

Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

(2014) Erika Madeira Moreira da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

(2013) Fernanda Assumpção Fiorda et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

(2013) Alessandra Marti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

(2013) Fernanda A. Fiorda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of flaxseed processing on engineering properties and fatty acids profiles of pasta

(2012) Sébastien Villeneuve et al.   FOOD AND BIOPRODUCTS PROCESSING

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

(2010) Alessandra Marti et al.   JOURNAL OF CEREAL SCIENCE

Arroz: composição e características nutricionais

(2008) Melissa Walter et al.   CIENCIA RURAL

Rheological properties of rice pasta dough supplemented with proteins and gums

(2008) Nesli Sozer   FOOD HYDROCOLLOIDS

Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli

(2007) Chanpen Charutigon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY