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Author/Creator Ramadoss, Bharathi Raja

1. Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility. (1st July 2021)

Authors:
Gangola, Manu P.; Ramadoss, Bharathi Raja; Jaiswal, Sarita; Chan, Catharine; Mollard, Rebecca; Fabek, Hrvoje; Tulbek, Mehmet; Jones, Peter; Sanchez-Hernandez, Diana; Anderson, G. Harvey; Chibbar, Ravindra N.
Journal:
Food chemistry
Issue:
Volume 349(2021)
Page Start:
Record Type:
Journal Article
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2. Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality. Issue 11 (31st October 2019)

Authors:
Chan, Catherine K. Y.; Fabek, Hrvoje; Mollard, Rebecca C.; Jones, Peter J. H.; Tulbek, Mehmet C.; Chibbar, Ravindra N.; Gangola, Manu P.; Ramadoss, Bharathi Raja; Sánchez-Hernández, Diana; Anderson, G. Harvey
Journal:
Food & function
Issue:
Volume 10:Issue 11(2019)
Page Start:
7476
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

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