Structural changes of starch during cooking of durum wheat pasta

Ultrastructure Studies of Pasta. A Review.

P. Resmini, Pagani · Digital Commons - USU (Utah State University) · 1983 · 133 citations · Full text

Life Sciences, Biochemistry, Structural Biology +6

A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in Water

Peter A. Bowler, Martha R. Williams, R. E. Angold · Starch - Stärke · 1980 · 91 citations

Agriculture, Biochemistry, Food Science +15

The influence of ingredients and processing variables on the quality and microstructure of Hokkien, Cantonese and instant noodles

Ray Moss, P.J. Gore, I.C. Murray · Digital Commons - USU (Utah State University) · 1987 · 79 citations · Full text

Agriculture, Food Science, Food Chemistry +9

Distribution of Amylose and Amylopectin in Potato Starch Pastes: Effects of Heating and Shearing

Karin Svegmark, Ann-Marie Hermansson · Digital Commons - USU (Utah State University) · 1991 · 76 citations · Full text

Agriculture, Biochemistry, Food Science +12

Effects of high-temperature drying on technological properties of pasta

E. De Stefanis, D. Sgrulletta · Journal of Cereal Science · 1990 · 59 citations

Agriculture, Food Science, Materials Science +13