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Research
Pasta processing/quality
- Factors that promote checking in pasta.
- Manthey, F.A., 2004. From production
to purchase - strong, high quality pasta. New Food 7(2):45-49.
- Effect of ground flax seed on pasta quality. Publication:
Lee, R.E, Manthey, F.A., and Hall III, C. 2000. Quality and
alpha-linolenic acid content of spaghetti containing ground
flaxseed. Program Book of 2000 AACC Annual Meeting. Abstr. No.
177.
- Manthey,F.A., Yalla, S., Dick, T., and Badaruddin, M. 2004.
Extrusion properties and
cooking quality of spaghetti containing buckwheat bran flour.
Cereal Chem. 81:232-236 .
- Lee,R.E., Manthey, F.A., and Hall III, C.A. 2003. Effects
of boiling, refrigerating and microwave heating on cooked quality
and stability of lipids in macaroni containing ground flaxseed.
Cereal Chem. 80:570-574.
- Sinha, S., Yalla, S., and Manthey,
F.A., 2004. Extrusion properties and cooking quality
of fresh pasta containing ground flaxseed. Proc. Flax Institute
of the United States. 60:24-30.
Agronomic
Chemistry
Milling
Rheology
Pasta Processing / Quality
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