Improving the nutritional and textural properties of wheat flour tortillas

Grain legumes—a boon to human nutrition

Rudrapatnam N. Tharanathan, S. Mahadevamma · Trends in Food Science & Technology · 2003 · 733 citations

Agriculture, Nutrition, Nutritional Sciences +12

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 473 citations

Agriculture, Food Science, Nutritional Sciences +10

Pasting properties of different wheat flour-hydrocolloid systems

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber · Food Hydrocolloids · 1999 · 325 citations

Agriculture, Agronomy, Food Science +12

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 273 citations

Agriculture, Food Science, Food Engineering +12

Fat replacers and the functionality of fat in foods

Paula A. Lucca, Beverly J. Tepper · Trends in Food Science & Technology · 1994 · 267 citations

Agriculture, Food Science, Nutritional Sciences +12