Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient

The structural characteristics of starches and their functional properties

Yaeel Isbeth Cornejo-Ramírez, Oliviert Martínez‐Cruz, Carmen Lizette Del‐Toro‐Sánchez et al. · CyTA - Journal of Food · 2018 · 527 citations · Full text

Agriculture, Biochemistry, Food Science +17

Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat‐Based Food Processes and in Wheat Breeding—A Review

Meera Kweon, Louise Slade, Harry Levine · Cereal Chemistry · 2011 · 332 citations · Full text

Agriculture, Chemistry, Food Science +16

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Stefano Renzetti, Fabio Dal Bello, Elke K. Arendt · Journal of Cereal Science · 2007 · 267 citations

Agriculture, Biochemistry, Food Science +11

Review: Food Industry By-Products used as a Functional Food Ingredients

Prathamesh Bharat Helkar, AK Sahoo · International Journal of Waste Resources · 2016 · 252 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Moisture Redistribution and Phase Transitions During Bread Staling

Moo‐Yeol Baik, Pavinee Chinachoti · Cereal Chemistry · 2000 · 231 citations

Agriculture, Food Science, Cereal Science +13