Effect of rice bran fibre on the quality of rice pasta

Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

(2016) Li Wang et al.   FOOD CHEMISTRY

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

(2015) Xiaoguang Yan et al.   FOOD CHEMISTRY

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

(2015) Li-Tao Tong et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

(2015) Pornpimon Mayachiew et al.   JOURNAL OF FOOD SCIENCE

How combinations of dietary fibres can affect physicochemical characteristics of pasta

(2015) Martina Foschia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker

(2014) Neşe Yılmaz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of whole wheat flour on the quality of traditional Chinese Sachima

(2013) Li Wang et al.   FOOD CHEMISTRY

Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

(2013) Yang Kim et al.   FOOD CHEMISTRY

Whole Grain Intake and Survival Among Scandinavian Colorectal Cancer Patients

(2013) Guri Skeie et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

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

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

(2012) Soojung Heo et al.   JOURNAL OF FOOD ENGINEERING

A study on development of Gluten free pasta and its biochemical and immunological validation

(2012) S. Susanna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

(2011) Elena Pastor-Cavada 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 Four Types of Dietary Fiber on the Technological Quality of Pasta

(2011) M.C. Bustos et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product

(2011) Sudha Sairam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functional properties of pasta enriched with variable cereal brans

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

Understanding starch organisation in gluten-free pasta from rice flour

(2010) Alessandra Marti et al.   CARBOHYDRATE POLYMERS

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

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

Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

(2009) A. Altan et al.   JOURNAL OF FOOD SCIENCE

Breadmaking performance of protein enriched, gluten-free breads

(2008) Cristina Marco et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics

(2008) H. Gajula et al.   JOURNAL OF FOOD SCIENCE