Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle

Some quality characteristics and nutritional properties of traditional egg pasta (erişte)

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Effects of gluten and emulsifier on some properties of erişte prepared with legume flours

(2010) Nermin Bilgiçli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

(2009) J.A. Gallegos-Infante et al.   FOOD CHEMISTRY

Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles

(2009) Chong Li Choo et al.   FOOD CHEMISTRY

Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle

(2009) Nermin Bilgiçli   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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