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Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta

Karima Tazrart, Farid Zaïdi, Ana Salvador, Claudia Mónika Haros

Food Chemistry · 2018 · 29 citations · 39 references

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References

39

Morphological, thermal and rheological properties of starches from different botanical sources

Narpinder Singh, Jaspreet Singh, Lovedeep Kaur et al. · Food Chemistry · 2003 · 1.9K citations

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Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

, , +12

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

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

, , +14

Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada

R. Hoover, Wajira S. Ratnayake · Food Chemistry · 2002 · 499 citations

, , +17

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