Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
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"Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation"
written by Perla Osorio-Díaz, José J. Islas-Hernández, Edith Agama-Acevedo, Sandra L. Rodríguez-Ambriz, María E. Sánchez-Pardo, Luis A. Bello-Pérez,
published by Food and Nutrition Sciences, Vol.5 No.3, 2014

has been cited by the following article(s):

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[1]	Development of fresh and dried noodle products with high resistant starch content from banana flour Food Science and Technology, 2022 DOI:10.1590/fst.68720

[2]	Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16448

[3]	Quality characteristics of reduced‐calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17270

[4]	Quality characteristics of reduced‐calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17270

[5]	Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta Journal of Food Science, 2021 DOI:10.1111/1750-3841.15762

[6]	Application of mucilaginous seeds ( Alyssum homolocarpum and Salvia macrosiphon Boiss ) and wheat bran in improving technological and nutritional properties of pasta Journal of Food Science, 2021 DOI:10.1111/1750-3841.15762

[7]	Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan International Journal of Food Properties, 2020 DOI:10.1080/10942912.2020.1788077

[8]	Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour Foods, 2019 DOI:10.3390/foods8080299

[9]	Non-Traditional Raw Materials in Pasta Production of High Nutrition Value Food Processing: Techniques and Technology, 2019 DOI:10.21603/2074-9414-2019-3-454-469

[10]	Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends Food Science & Nutrition, 2017 DOI:10.1002/fsn3.455

[11]	Carbohydrate and Phytochemical Digestibility in Pasta Food Engineering Reviews, 2016 DOI:10.1007/s12393-015-9117-z

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