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Articles (139)

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1-10 of 139 results for Pasta

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Select article: Quality,microstructure,biochemical and immunochemical characteristics of hypoallergenic pasta

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Research article

First published 2012-8

Quality,microstructure,biochemical and immunochemical characteristics of hypoallergenic pasta

S Susanna, P Prabhasankar

Food Science and Technology International

Select article: Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta

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Research article

First published 2011-6

Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta

M.C. Bustos, G.T. Pérez, A.E. León

Food Science and Technology International

Select article: Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta

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Research article

First published 2011-2

Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta

M.L. Sudha, P.R. Ramasarma, G. Venkateswara Rao

Food Science and Technology International

Select article: Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality,Biofunctional,and Microstructure Characteristics of Pasta

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Research article

First published 2009-10

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality,Biofunctional,and Microstructure Characteristics of Pasta

P. Prabhasankar, P. Ganesan, N. Bhaskar

Food Science and Technology International

Select article: Instant rice-based composite pasta requiring no cooking

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Research article

First published 2021-10

Instant rice-based composite pasta requiring no cooking

Porinita Devi, Sweety Kalita, Mridula Saikia Barooah [...]

Food Science and Technology International

Select article: Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

Select article: Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

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Research article

First published 2021-4

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Berat Demir, Nermin Bilgiçli

Food Science and Technology International

Select article: Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality,nutritional and antioxidant properties

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Research article

First published 2025-12

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality,nutritional and antioxidant properties

Neeharika B, Vijayalaxmi K G, Shobha D

Food Science and Technology International

Select article: Pasta Wars

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Other

First published 2009-02

Pasta Wars

Noam Ebner, Yifat Winkler

Simulation & Gaming

Select article: Quality Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphere Packaging on Microbial Growth and Sensory Properties

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Research article

First published 2011-2

Quality Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphere Packaging on Microbial Growth and Sensory Properties

A.M. Sanguinetti, A. Del Caro, N.P. Mangia [...]

Food Science and Technology International

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