has been cited by the following article(s):
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[1]
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Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta
Ciência e Agrotecnologia,
2024
DOI:10.1590/1413-7054202448015623
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[2]
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Optimización de la formulación de tallarines libres de gluten enriquecidos con pulpa de zapallo deshidratada empleando el método de diseño de mezclas
Brazilian Journal of Food Technology,
2020
DOI:10.1590/1981-6723.29918
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[3]
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Effect of Micronization of Maize on Quality Characteristics of Pasta
Cereal Chemistry Journal,
2017
DOI:10.1094/CCHEM-02-17-0031-R
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[4]
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Effect of Micronization of Maize on Quality Characteristics of Pasta
Cereal Chemistry,
2017
DOI:10.1094/CCHEM-02-17-0031-R
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[5]
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Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta
LWT - Food Science and Technology,
2014
DOI:10.1016/j.lwt.2014.01.014
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