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Original Articles

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

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Pages 465-472 | Accepted 09 Apr 2010, Published online: 05 Apr 2010

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Bilal Sajid Mushtaq, Wenhui Zhang, Waleed Al-Ansi, Faizan Ul Haq, Abdur Rehman, Rabia Omer, Imran Mahmood Khan, Sobia Niazi, Aqsa Ahmad, Amer Ali Mahdi, Qais Ali Al-Maqtari, Noman Walayat & Li Wang. (2023) A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. Food Reviews International 39:5, pages 2806-2834.
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Theo Varzakas. (2016) Quality and Safety Aspects of Cereals (Wheat) and Their Products. Critical Reviews in Food Science and Nutrition 56:15, pages 2495-2510.
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Samuel Mercier, Martin Mondor, Christine Moresoli, Sébastien Villeneuve & Bernard Marcos. (2016) Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches. Critical Reviews in Food Science and Nutrition 56:7, pages 1146-1168.
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Maria Cristina Casiraghi, Maria Ambrogina Pagani, Daniela Erba, Alessandra Marti, Cristina Cecchini & Maria Grazia D'Egidio. (2013) Quality and nutritional properties of pasta products enriched with immature wheat grain. International Journal of Food Sciences and Nutrition 64:5, pages 544-550.
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