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Journal Abstract Search

190 related items for PubMed ID: 1822066

  • 21. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
    Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M.
    J Food Sci; 2010 Jun; 75(5):H151-6. PubMed ID: 20629880
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  • 23. From raw material to dish: pasta quality step by step.
    Sicignano A, Di Monaco R, Masi P, Cavella S.
    J Sci Food Agric; 2015 Oct; 95(13):2579-87. PubMed ID: 25783568
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  • 27. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B, Mortazavi SA, Razavi SM, Mahallati MN, Karim R.
    Int J Food Sci Nutr; 2009 Oct; 60 Suppl 4():205-14. PubMed ID: 19370476
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  • 29. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ, Gualberto DG, Weber CW.
    Arch Latinoam Nutr; 1996 Jun; 46(2):146-53. PubMed ID: 9239294
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  • 30. Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.
    Visconti A, Haidukowski EM, Pascale M, Silvestri M.
    Toxicol Lett; 2004 Oct 10; 153(1):181-9. PubMed ID: 15342095
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  • 31. Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti.
    Gasparre N, Betoret E, Rosell CM.
    Plant Foods Hum Nutr; 2019 Dec 10; 74(4):481-488. PubMed ID: 31418122
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  • 32. Influence of Soft Kernel Texture on Fresh Durum Pasta.
    Murray JC, Kiszonas AM, Morris CF.
    J Food Sci; 2018 Nov 10; 83(11):2812-2818. PubMed ID: 30320404
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  • 33. Enrichment of macaroni with cellulose-derivative protein complex from whey and corn steep liquor.
    Olfat YM, Yaseen AA, Aziza IA.
    Nahrung; 1993 Nov 10; 37(6):544-52. PubMed ID: 8121467
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  • 37. Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.
    Vázquez-Carrillo MG, Aparicio-Eusebio LA, Salinas-Moreno Y, Buendía-Gonzalez MO, Santiago-Ramos D.
    Plant Foods Hum Nutr; 2018 Dec 10; 73(4):321-327. PubMed ID: 30284109
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  • 40. The suitability of teff flour in bread, layer cakes, cookies and biscuits.
    Coleman J, Abaye AO, Barbeau W, Thomason W.
    Int J Food Sci Nutr; 2013 Nov 10; 64(7):877-81. PubMed ID: 23730794
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