Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea
By S. Chillo, J. Laverse, P. M. Falcone, M. A. Nobile. 2008
145 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/2961fb7b31e5fc36a82f67806ae8d65cd67c40e3
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
- A. Marti
- M. A. Pagani
- Koushik Seetharaman
Citations in the corpus
- Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking (2010, background): “Moreover, significant attention has been directed also towards the starch source, including rice, maize, sorghum, pseudocereals, and legume flours (Beta and Corke, 2001; Chillo et al., 2008;Mestres et al., 1988;Wang et al., 1999).”