[1]
|
Development of Gluten-Free Pasta
2024
DOI:10.1016/B978-0-443-13238-4.00009-5
|
|
|
[2]
|
Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles
LWT,
2020
DOI:10.1016/j.lwt.2020.109279
|
|
|
[3]
|
Gluten‐free bakery and pasta products: prevalence and quality improvement
International Journal of Food Science & Technology,
2018
DOI:10.1111/ijfs.13505
|
|
|
[4]
|
Gluten-free bakery and pasta products: prevalence and quality improvement
International Journal of Food Science & Technology,
2018
DOI:10.1111/ijfs.13505
|
|
|
[5]
|
Bioactive Molecules in Food
Reference Series in Phytochemistry,
2018
DOI:10.1007/978-3-319-54528-8_2-1
|
|
|
[6]
|
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree
Carbohydrate Polymers,
2017
DOI:10.1016/j.carbpol.2017.05.081
|
|
|
[7]
|
Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health
Journal of Food Biochemistry,
2017
DOI:10.1111/jfbc.12389
|
|
|
[8]
|
Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content
Journal of Food Science and Technology,
2016
DOI:10.1007/s13197-016-2330-9
|
|
|
[9]
|
Technological benefits of inulin-type fructans application in gluten-free products – A review
Trends in Food Science & Technology,
2016
DOI:10.1016/j.tifs.2016.08.015
|
|
|
[10]
|
Impact of soluble dietary fibre on the characteristics of extruded snacks
Food Hydrocolloids,
2015
DOI:10.1016/j.foodhyd.2014.04.036
|
|
|
[11]
|
Inulin in food products: prebiotic and functional ingredient
British Food Journal,
2015
DOI:10.1108/BFJ-09-2013-0238
|
|
|
[12]
|
Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose
Food and Nutrition Sciences,
2015
DOI:10.4236/fns.2015.616153
|
|
|
[13]
|
The effects of ω-3 fatty acids and inulin addition to spelt pasta quality
LWT - Food Science and Technology,
2015
DOI:10.1016/j.lwt.2015.03.082
|
|
|
[14]
|
Gluten-Free Baked Products
2014
DOI:10.1016/B978-1-891127-80-9.50003-0
|
|
|