The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

Energy value of foods - basis and derivation.

Annabel L. Merrill, Bernice K. Watt · 1955 · 608 citations

Agriculture, Food Science, Nutritional Sciences +11

The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

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Agriculture, Food Science, Nutritional Sciences +15

Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari et al. · International Journal of Food Science & Technology · 2013 · 284 citations

Agriculture, Food Science, Nutrition +15

Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

Nisha Aravind, Mike Sissons, Narelle Egan et al. · Food Chemistry · 2011 · 282 citations

Agriculture, Food Science, Nutritional Sciences +14

Marine foods as functional ingredients in bakery and pasta products

Shekhar U. Kadam · Food Research International · 2010 · 281 citations

Natural Sciences, Food Science, Nutritional Sciences +11