Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta

Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba

(2016) Karima Tazrart et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Composition and functionality of wheat bran and its application in some cereal food products

(2015) Oluwatoyin O. Onipe et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

(2015) Barbara Laddomada et al.   MOLECULES

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

(2014) Kübra Aktaş et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Wheat bran-based biorefinery 2: Valorization of products

(2013) Silvia Apprich et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

(2013) Michael Prückler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wheat bran: its composition and benefits to health, a European perspective

(2012) Leo Stevenson et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

(2011) Manuel Gómez et al.   Food and Bioprocess Technology

Quality Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphere Packaging on Microbial Growth and Sensory Properties

(2011) A.M. Sanguinetti et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Wheat germ: not only a by-product

(2011) Andrea Brandolini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Functional properties of pasta enriched with variable cereal brans

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

Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products.

(2011) Agnieszka Wójtowicz et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES