The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Chara... by Alejandro Pérez-Lozano, José-Alberto Gallegos-Infante, Manuel Humberto Chaírez-Ramírez, Nuria-Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Luz-Araceli Ochoa-Martínez, Ignacio Villanueva Fierro, Verónica Loera Castañeda, Luis Medina-Torres

Subjects: “…pasta culinary properties…”
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The impact of acid and sweet whey incorporation in pasta made with underutilized cereal flours by Loubnah Belahcen, Hélène Tormo, Gwénaëlle Jard

Subjects: “…Pasta…”
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Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health by L. Rahmah, Arif N. M. Ansori, Novi I. P. Sari

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DEVELOPMENT OF THE RECIPAL STRUCTURE OF THE FUNCTIONAL PRODUCT USING UNCONVENTIONAL PLANT RAW MATERIALS by O. F. Fazullina, S. O. Smirnov

Subjects: “…pasta…”
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Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production by Manuel Gómez, Marina Braojos, Raúl Fernández, Florencia Parle

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Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality by Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

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Selenium Content in Spelt, Buckwheat, and Vegetable Pasta by Fazullina Oliya F., Ponomareva Svetlana M., Smirnov Stanislav O., Semyonova Lyudmila I.

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Quand le cinéma grec passe à table by Stéphane Sawas

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The physicochemical and sensory characteristics of gluten-free sago pasta enriched with Tuna fish (Thunnus sp.) flour by Alit Pangestu, Lulu Eki Daysita, Erliana Ginting, Budiyanto, Dini Ariani, Indrie Ambarsari, Dita Kristanti, Woro Setiaboma, Eko Bhakti Susetyo, Joko Susilo Utomo, Umi Laila, Yuniar Khasanah, R. Cecep Erwan Andriansyah, Purwa Tri Cahyana, Nuravita Maharani, Della Sagita Dewi

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Potenciales fuentes de aprovisionamiento para la manufactura cerámica: sitio Guayacas, Paysandú, Uruguay by I. Capdepont, L. del Puerto, A. Ramírez

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PASTA kinase signaling regulates peptidoglycan synthesis in Enterococcus faecalis by direct inhibition of UDP-N-acetylglucosamine 1-carboxyvinyl transferase activity by Carly A. Mascari, Dušanka Djorić, Christopher J. Kristich

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Fortification of pasta with eggshell powder as a natural source of calcium by Mina Abedanpour, Mohsen Barzegar, Mohammad Hossein Azizi, Amir Pouya Ghandehari Yazdi, Nooshin Bazsefidpar

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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber by Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man

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New Safety Management System for Pasta Production by Fazullina Oliya F., Smirnov Stanislav O.

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NiO Modifiye Karbon Pasta Sensör Yüzeyinde Bakır ve Kadmiyum’un Anodik Sıyırma Voltametrisi ile Tayini by Zehra Yazan, Dilek Eskiköy Bayraktepe, Ceren Yıldız

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PENGEBLUR DAUN INDIGO PENGHASIL PASTA PEWARNA ALAMI BAGI UKM PENGRAJIN BATIK DI KECAMATAN GUNUNG PATI SEMARANG by Sri Rahayuningsih, Enty Nurhayati, Muhaimin Muhaimin

Subjects: “…Pewarna alami; pengeblur; perajang; pasta indigo; pengrajin batik;…”
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Utilization of Bamboo (Bambusa vulgaris) Shoots in Fresh Pasta Noodle Production by Aladin Ibrahim, Justin P. H. Dalupan, Jobb M.E. Dongosa, Gerill M. Bretana, Ruther J.S. Cajulao

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Non-Traditional Raw Materials in Pasta Production of High Nutrition Value by Smirnov S., Fazullina O.

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Physicochemical properties of grain of promising winter durum wheat varieties and lines in the south of the Rostov region by A. S. Ivanisova, D. M. Marchenko, O. A. Dubinina, L. I. Maidaburo, N. S. Kravchenko

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Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties by Seham, Y. Gebreil, Mohamed, M. Mohamed

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