Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
Carmen M. Tudorica(University of Plymouth), Charles S. Brennan(Taylor's University), Víctor Kuri(University of Plymouth)
Cited by 519
Related Papers
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|314
Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
|International Journal of Food Science & Technology|2013|285