1. Effect ofinsoluble dietary fibre addition on technological, sensory and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012
2. Association between electrophoretic composition of protein, quality characteristics, and agronomic attributes of durum wheat;Autran;II. Protein quality associations. Journal of Cereal Science,1989
3. Fortification of spaghetti with edible legumes. Physiochemical anti-nutritional, amino acid and mineral composition;Bahnassey;Cereal Chemistry,1986
4. Whole grains – the way to go;Baic,2005
5. Starch granule-associated proteins and polypeptides: A review;Baldwin;Starch,2001