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Journal of Cereal Science, ISSN 0733-5210, 2010, Volume 52, Issue 3, pp. 404 - 409
Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a... 
Starch properties | Conventional extrusion | Cooking quality | Rice pasta | Extrusion-cooking | QUALITY | DIETARY FIBER | FOOD SCIENCE & TECHNOLOGY | STARCH | FLOUR | Gluten-free diet | Pasta products | Analysis
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2019, Volume 59, Issue 2, pp. 313 - 327
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2018, Volume 53, Issue 1, pp. 19 - 32
Journal Article
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2019, Volume 99, Issue 3, pp. 1351 - 1357
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 03/2017, Volume 74, pp. 238 - 243
Proso millet (PM) is a gluten-free cereal grain with potential to be used in gluten-free product development. However, research on improving the rheological... 
Gluten-free | Hydrocolloids | Proso millet | Rheological properties | XANTHAN GUM | FOOD SCIENCE & TECHNOLOGY | NOODLES | BREAD QUALITY | DISEASE | STARCH | CORN | PROTEINS | GUAR GUM | Gluten-free diet | Product development | Pasta products | Gluten | Guar | Polysaccharides
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2013, Volume 54, Issue 1, pp. 229 - 235
The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for... 
Gluten-free pasta | Cooking quality | Pre-gelatinization | Rice | Parboiling | PARBOILED RICE | IMPACT | QUALITY | FOOD SCIENCE & TECHNOLOGY | FLOUR | STARCHES | Hydrolysis | Gluten-free diet | Enzymes | Pasta products | Gluten
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2020, Volume 304, p. 125417
[Display omitted] •Combined NMR relaxation and thermogravimetric approach revealed effects of pasta enrichment.•Egg white enrichments decreased water mobility... 
TGA/DTG | Gluten-free rice pasta | NMR relaxation | Eggs | H-1-NMR | NUTRITION & DIETETICS | BISCUIT DOUGH | TEMPERATURE | COOKING QUALITY | MOBILITY | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED
Journal Article