High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking

(2011) Alessandro Angioloni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of chickpea on the functional properties of white and whole wheat bread

(2010) Ram Yamsaengsung et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

(2010) Charlotte A. Serrem et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

(2010) D. Indrani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

(2010) Alessandro Angioloni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bread crumb quality assessment: a plural physical approach

(2009) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Legumes as a source of natural antioxidants

(2008) Ryszard Amarowicz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Physical properties and water state changes during storage in soy bread with and without almond

(2008) Alessia Lodi et al.   FOOD CHEMISTRY

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

(2008) Hyun-Jung Chung et al.   FOOD CHEMISTRY

Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties

(2008) Alessandro Angioloni et al.   FOOD HYDROCOLLOIDS

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

(2008) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY