This study replaced semolina with red cod (Pseudophycis bachus) fish powder in pasta at 5,
10, 15 and 20 g/100 g levels. The effects on the chemical composition, physical properties …

A study was conducted at Adet Agricultural Research Center, Ethiopia, during summer 2010.
Genotypic, phenotypic and environmental coefficient of variation, heritability, genetic …

Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta
doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural …

RESUMO O trigo é um cereal que pode ser utilizado na elaboração de produtos, como
pães, bolos, biscoitos e massas, razão por que seu consumo é incentivado. A composição …

Background Rye is an important European crop used for food, feed, and bioenergy. Several
quality and yield-related traits are of agronomic relevance for rye breeding programs …

Kernel quality characteristics, semolina milling potential, dough rheology and pasta making
properties of kernels from nine fully irrigated Syrian durum wheat genotypes were observed …

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of
resistant starch, a fermentable dietary fiber associated with human health benefits. The …

The relationships between breadmaking quality, kernel properties (physical and chemical),
and dough rheology were investigated using flours from six genotypes of Syrian wheat lines …

This study evaluated the influence of the incorporation of salmon (Oncorhynchus
tschawytscha) fish powder (SFP) into pasta production and the effect on pasta …

Variable rate fertilization and precision harvesting could increase the potential for meeting
durum wheat quality standards. Field spatial distribution of yield and protein content, and …