Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta

Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber · Food Chemistry · 2002 · 684 citations

Bread Quality, Wheat Dough Performance, Agricultural Economics +3

Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Carmen M. Tudorica, Víctor Kuri, Charles S. Brennan · Journal of Agricultural and Food Chemistry · 2001 · 512 citations

Food Chemistry, Dietary Fiber, Nutrition +12

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Maud Petitot, L. Boyer, Chantal Minier et al. · Food Research International · 2009 · 404 citations

Split Pea, Pasta Processing, Faba Bean Flours +1

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

P. Prabhasankar, N. Bhaskar, Atsushi Hirose et al. · Food Chemistry · 2008 · 298 citations

Food Chemistry, Structural Evaluation, Phytochemistry +2

Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Maribel Ovando‐Martínez, Sonia G. Sáyago‐Ayerdi, Edith Agama‐Acevedo et al. · Food Chemistry · 2008 · 260 citations

Food Chemistry, Nutrition, Undigestible Carbohydrates