Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta
Open Access
- 1 January 2022
- journal article
- research article
- Published by Elsevier BV in LWT
Abstract
No abstract availableKeywords
Funding Information
- Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja (451-03-9/2021-14/200222)
This publication has 25 references indexed in Scilit:
- Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pastaLWT, 2014
- Application of common wheat bran for the industrial production of high‐fibre pastaInternational Journal of Food Science & Technology, 2014
- Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable DiscussionAdvances in Nutrition: An International Review Journal, 2014
- Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiberInternational Dairy Journal, 2013
- Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghettiFood Chemistry, 2012
- Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat floursFood Research International, 2011
- Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by RoastingJournal of Agricultural and Food Chemistry, 2009
- Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta qualityJournal of Cereal Science, 2009
- Influence of the addition of buckwheat flour and durum wheat bran on spaghetti qualityJournal of Cereal Science, 2008
- Whole grain phytochemicals and healthJournal of Cereal Science, 2007