| 1 |
Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes
Sreerama YN, Sashikala VB, Pratape VM
Journal of Food Engineering, 92(4), 389, 2009 |
| 2 |
Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta
De Pilli T, Giuliani R, Derossi A, Severini C
Journal of Food Engineering, 95(3), 453, 2009 |
| 3 |
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea
Chillo S, Laverse J, Falcone PM, Del Nobile MA
Journal of Food Engineering, 84(1), 101, 2008 |
| 4 |
Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice
Mohapatra D, Bal S
Journal of Food Engineering, 80(1), 119, 2007 |
| 5 |
Thermal, textural and cooking properties of spaghetti enriched with resistant starch
Sozer N, Dalgic AC, Kaya A
Journal of Food Engineering, 81(2), 476, 2007 |
| 6 |
Cooking quality and instrumental textural attributes of cooked rice for different milling fractions
Mohapatra D, Bal S
Journal of Food Engineering, 73(3), 253, 2006 |
| 7 |
Influence of drying temperature on the spaghetti cooking quality
Baiano A, Del Nobile MA
Journal of Food Engineering, 76(3), 341, 2006 |
| 8 |
Effect of storage on the selected properties of macaroni enriched with wheat germ
Pinarh I, Ibanoglu S, Oner MD
Journal of Food Engineering, 64(2), 249, 2004 |
