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Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta

María Alejandra Giménez, Rolando J. González, Jorge R. Wagner, R. Torres, Manuel Oscar Lobo, Norma Sammán

Food Chemistry · 2012 · 150 citations · 46 references

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References

46

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 968 citations

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Amylose-inclusion complexes: Formation, identity and physico-chemical properties

Joke Putseys, Lieve Lamberts, Jan A. Delcour · Journal of Cereal Science · 2010 · 748 citations

, , +14

Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Carmen M. Tudorica, Víctor Kuri, Charles S. Brennan · Journal of Agricultural and Food Chemistry · 2001 · 516 citations

, , +17

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Andrew Plunkett et al. · Journal of Food Engineering · 2005 · 476 citations

, , +16

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 · 418 citations

, , +10