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Keyword    pasta

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Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta
by Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto and Renato Souza Cruz
Journal of Food and Nutrition Research. 2018, 6(2), 130-136. DOI: 10.12691/jfnr-6-2-10
Pub. Date: March 07, 2018Views: 13105Downloads: 11980
corn bran shelf-life rheological analysis tagliarini pasta dough quality
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Preparation of Gluten-free Noodles Incorporated of Jabuticaba Peel Flour
by Lismaíra Gonçalves Caixeta Garcia, Anna Hiria Souza e Silva, Paola de Castro Cunha and Clarissa Damiani
Journal of Food and Nutrition Research. 2016, 4(2), 82-87. DOI: 10.12691/jfnr-4-2-3
Pub. Date: February 26, 2016Views: 19170Downloads: 17227
co-products bioactive compound intolerant to gluten Myrciaria jabuticaba (Vell) Berg pasta
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Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour
by Orawan Oupathumpanont and Sopida Wisansakkul
Journal of Food and Nutrition Research. 2021, 9(6), 313-320. DOI: 10.12691/jfnr-9-6-7
Pub. Date: June 30, 2021Views: 8656Downloads: 10718
pasta gluten-free improve banana flour prebiotic
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Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii)
by Enny Sholichah, Rima Kumalasari, Novita Indrianti, Lia Ratnawati, Ari Restuti and Aris Munandar
Journal of Food and Nutrition Research. 2021, 9(4), 187-192. DOI: 10.12691/jfnr-9-4-3
Pub. Date: April 06, 2021Views: 4498Downloads: 5274
gluten-free pasta Kappaphycus alvarezii seaweed puree hydrocolloid
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Production and Evaluation of Pasta Using Two Varieties of Cassava Flour Enriched with African Yam Bean
by Agbaeze Theresa, Okoronkwo Christopher, Oganezi Nuria and Iwuagwu Mary
American Journal of Food and Nutrition. 2020, 8(2), 37-39. DOI: 10.12691/ajfn-8-2-3
Pub. Date: June 27, 2020Views: 5125Downloads: 5522
pasta cassava flour African yam bean composite flour
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Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity
by Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Jovana Brkljača and Aleksandra Jevtić-Vukmirović
Journal of Food and Nutrition Research. 2014, 2(4), 167-173. DOI: 10.12691/jfnr-2-4-6
Pub. Date: May 16, 2014Views: 25842Downloads: 20734Citations: 3
inulin HPX eggs spelt pasta quality statistical analysis
Abstract Full Text PDF (311 KB) Full Text HTML Full Text ePUB (720 KB)
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