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November 27, 2019International Journal of Food ScienceOpen Access

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

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RNR. A. T. NilushaUniversity of Sri JayewardenepuraJJJ. M. J. K. JayasingheUniversity of Sri JayewardenepuraOPO. D. A. N. PereraWayamba University of Sri Lanka

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Nilusha et al. (2019) studied this question.

synapsesocial.com/papers/69ff94f44716aad0cc8565c9https://doi.org/10.1155/2019/6750726
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Also Consider

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  1. 1Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food2011 · 56 citations
  2. 2Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides2007 · 97 citations