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

Inulin-enriched pasta: effects on textural properties and starch degradation

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Agriculture, Food Science, Materials Science +16

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

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Agriculture, Food Science, Nutritional Sciences +9

Solubility−Digestibility Relationship of Legume Proteins

Marina Carbonaro, M. Cappelloni, Stefano Nicoli et al. · Journal of Agricultural and Food Chemistry · 1997 · 218 citations

Agriculture, Biochemistry, Food Science +17

Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers

Isabel Goñi, Carmen Valentı́n-Gamazo · Food Chemistry · 2003 · 198 citations

Agriculture, Food Science, Nutritional Sciences +13

Quality of spaghetti containing buckwheat, amaranth, and lupin flours

Patricia Rayas‐Duarte, C. M. Mock, L. D. Satterlee · 1996 · 179 citations

Agriculture, Food Science, Nutritional Sciences +15