Gluten-free Pasta—Advances in Research and Commercialization

Applications of microbial fermentations for production of gluten-free products and perspectives

(2011) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours

(2011) Marcella Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

(2011) Manuela Mariotti et al.   JOURNAL OF CEREAL SCIENCE

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

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

(2010) Regine Schoenlechner et al.   PLANT FOODS FOR HUMAN NUTRITION

Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents

(2009) S. Chillo et al.   CARBOHYDRATE POLYMERS

Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle

(2008) S. Chillo et al.   JOURNAL OF CEREAL SCIENCE

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