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There are 7442 results for: content related to: Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies

  1. Characterization of Spaghetti Prepared Under Different Drying Conditions

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: E1959–E1964, Takenobu Ogawa, Asako Chuma, Utano Aimoto and Shuji Adachi

    Article first published online : 31 JUL 2015, DOI: 10.1111/1750-3841.12980

  2. Effect of Formulation and Dough Hydration Level on Extrusion, Physical and Cooked Qualities of Nontraditional Spaghetti

    Journal of Food Process Engineering

    Elena de la Peña and Frank A. Manthey

    Article first published online : 28 SEP 2015, DOI: 10.1111/jfpe.12301

  3. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Article first published online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  4. Effect of Microbial Transglutaminase on Spaghetti Quality

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: C306–C312, M. Aalami and K. Leelavathi

    Article first published online : 30 APR 2008, DOI: 10.1111/j.1750-3841.2008.00741.x

  5. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 11, August 2014, Pages: 2196–2204, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Article first published online : 20 JAN 2014, DOI: 10.1002/jsfa.6537

  6. Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 11, 30 August 2007, Pages: 2026–2033, Frank A Manthey and Clifford A Hall III

    Article first published online : 12 JUN 2007, DOI: 10.1002/jsfa.2953

  7. Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1985–1991, Pamela C. Flores-Silva, Jose De J. Berrios, James Pan, Perla Osorio-Díaz and Luis A. Bello-Pérez

    Article first published online : 7 MAR 2014, DOI: 10.1111/ijfs.12529

  8. Quality Characterization of Pasta Enriched with Mustard Protein Isolate

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: S229–S237, M. Alireza Sadeghi and S. Bhagya

    Article first published online : 30 APR 2008, DOI: 10.1111/j.1750-3841.2008.00742.x

  9. Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2323–2330, Elena de la Peña and Frank A. Manthey

    Article first published online : 25 APR 2014, DOI: 10.1111/ijfs.12549

  10. Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: S263–S267, Edith Agama-Acevedo, José J. Islas-Hernandez, Perla Osorio-Díaz, Rodolfo Rendón-Villalobos, Rubí G. Utrilla-Coello, Ofelia Angulo and Luis A. Bello-Pérez

    Article first published online : 10 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01215.x

  11. THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI

    Journal of Texture Studies

    Volume 39, Issue 1, February 2008, Pages: 1–16, NESLI SOZER, AHMET KAYA and ALI COSKUN DALGIC

    Article first published online : 1 FEB 2008, DOI: 10.1111/j.1745-4603.2007.00126.x

  12. Effect of the Addition of Common Bean (Phaseolus vulgaris L.) Flour on the In Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: H151–H156, Jose-Alberto Gallegos-Infante, Luis Arturo Bello-Perez, Nuria Elizabeth Rocha-Guzman, Ruben Francisco Gonzalez-Laredo and Martha Avila-Ontiveros

    Article first published online : 2 JUN 2010, DOI: 10.1111/j.1750-3841.2010.01621.x

  13. Identification of moving groups and member selection using Hipparcos data

    Monthly Notices of the Royal Astronomical Society

    Volume 306, Issue 2, 21 June 1999, Pages: 394–406, Ronnie Hoogerwerf and Luis A. Aguilar

    Article first published online : 15 SEP 2008, DOI: 10.1046/j.1365-8711.1999.02644.x

  14. EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI

    Journal of Texture Studies

    Volume 42, Issue 1, February 2011, Pages: 20–30, MAHSA MAJZOOBI, RAHELEH OSTOVAN and ASGAR FARAHNAKY

    Article first published online : 23 NOV 2010, DOI: 10.1111/j.1745-4603.2010.00264.x

  15. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  16. Mediating Identity: A Study of Media Influence on Organizational Identity Construction in a Celebrity Firm

    Journal of Management Studies

    Volume 48, Issue 3, May 2011, Pages: 514–543, Annemette Kjærgaard, Mette Morsing and Davide Ravasi

    Article first published online : 20 MAY 2010, DOI: 10.1111/j.1467-6486.2010.00954.x

  17. Extrusion conditions and zea mays endosperm hardness affecting gluten-free spaghetti quality

    International Journal of Food Science & Technology

    Volume 46, Issue 11, November 2011, Pages: 2321–2328, Yanina A. Merayo, Rolando J. González, Silvina R. Drago, Roberto L. Torres and Dardo M. De Greef

    Article first published online : 1 SEP 2011, DOI: 10.1111/j.1365-2621.2011.02752.x

  18. EFFECTS OF GLUTEN POWDER ON THE QUALITY OF WHEAT FLOUR SPAGHETTI COOKED IN DISTILLED OR SALTED WATER

    Journal of Texture Studies

    Volume 42, Issue 6, December 2011, Pages: 468–477, MAHSA MAJZOOBI, RAHELEH OSTOVAN and ASGAR FARAHNAKY

    Article first published online : 14 JUN 2011, DOI: 10.1111/j.1745-4603.2011.00308.x

  19. In Vivo Reflectance Confocal Microscopy to Optimize the Spaghetti Technique for Defining Surgical Margins of Lentigo Maligna

    Dermatologic Surgery

    Volume 40, Issue 3, March 2014, Pages: 247–256, Julie Champin, Jean-Luc Perrot, Elisa Cinotti, Bruno Labeille, Catherine Douchet, Grégory Parrau, Frédéric Cambazard, Pierre Seguin and Thomas Alix

    Article first published online : 21 JAN 2014, DOI: 10.1111/dsu.12432

  20. Multilateralising Regionalism: Spaghetti Bowls as Building Blocs on the Path to Global Free Trade

    The World Economy

    Volume 29, Issue 11, November 2006, Pages: 1451–1518, Richard E. Baldwin

    Article first published online : 9 NOV 2006, DOI: 10.1111/j.1467-9701.2006.00852.x