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What can play the role of gluten in gluten free pasta?

Trends in food science & technology, 2013-05, Vol.31 (1), p.63-71

2013

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Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Journal of cereal science, 2010-11, Vol.52 (3), p.404-409

2010

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The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

Food research international, 2009-10, Vol.42 (8), p.963-975

2009

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The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

Food hydrocolloids, 2013-01, Vol.30 (1), p.393-400

2013

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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Foods, 2022-01, Vol.11 (3), p.256

2022

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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Food science & technology, 2012-07, Vol.47 (2), p.421-426

2012

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Quinoa bitterness: causes and solutions for improving product acceptability

Journal of the science of food and agriculture, 2018-08, Vol.98 (11), p.4033-4041

2018

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Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

Food science & technology, 2013-11, Vol.54 (1), p.229-235

2013

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Understanding starch organisation in gluten-free pasta from rice flour

Carbohydrate polymers, 2011-03, Vol.84 (3), p.1069-1074

2011

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Process conditions affect starch structure and its interactions with proteins in rice pasta

Carbohydrate polymers, 2013-02, Vol.92 (2), p.1865-1872

2013

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Structure–quality relationship in commercial pasta: A molecular glimpse

Food chemistry, 2012-11, Vol.135 (2), p.348-355

2012

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The debranning of common wheat ( Triticum aestivum L.) with innovative abrasive rolls

Journal of food engineering, 2009-09, Vol.94 (1), p.75-82

2009

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Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

Food chemistry, 2014-04, Vol.149, p.40-46

2014

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Development of a baking procedure for the production of oat-supplemented wheat bread

International journal of food science & technology, 2006-12, Vol.41 (s2), p.151-157

2006

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Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra

Analytica chimica acta, 2005-07, Vol.544 (1), p.100-107

2005

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Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Food research international, 2017-12, Vol.102, p.728-737

2017

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Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Foods, 2021-11, Vol.10 (12), p.2947

2021

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Properties of the Protein and Carbohydrate Fractions in Immature Wheat Kernels

Journal of agricultural and food chemistry, 2006-12, Vol.54 (26), p.10239-10244

2006

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Quality characteristics of dried pasta enriched with buckwheat flour

International journal of food science & technology, 2011-11, Vol.46 (11), p.2393-2400

2011

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Effect of iodine in semolina matrices

Journal of cereal science, 2012-09, Vol.56 (2), p.516-518

2012

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Protein Maps for Durum Wheat Precision Harvest and Pasta Production

Plants (Basel), 2022-11, Vol.11 (22), p.3149

2022

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Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

Foods, 2020-02, Vol.9 (2), p.163

2020

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Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Foods, 2020-08, Vol.9 (8), p.1035

2020

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High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

Food Science and Biotechnology, 2022, 31(6), , pp.681-690

2022

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Development of gluten-free fresh egg pasta analogues containing buckwheat

European food research & technology, 2007-06, Vol.225 (2), p.205-213

2007

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What can play the role of gluten in gluten free pasta?

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Quinoa bitterness: causes and solutions for improving product acceptability

Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

Understanding starch organisation in gluten-free pasta from rice flour

Process conditions affect starch structure and its interactions with proteins in rice pasta

Structure–quality relationship in commercial pasta: A molecular glimpse

The debranning of common wheat ( Triticum aestivum L.) with innovative abrasive rolls

Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

Development of a baking procedure for the production of oat-supplemented wheat bread

Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Properties of the Protein and Carbohydrate Fractions in Immature Wheat Kernels

Quality characteristics of dried pasta enriched with buckwheat flour

Effect of iodine in semolina matrices

Protein Maps for Durum Wheat Precision Harvest and Pasta Production

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

Development of gluten-free fresh egg pasta analogues containing buckwheat

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