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Cited article:

The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta

Magdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz and Maciej Combrzyński
Food & Function 13 (16) 8425 (2022)
https://doi.org/10.1039/D2FO00856D

Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins

Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, et al.
Polish Journal of Food and Nutrition Sciences 161 (2021)
https://doi.org/10.31883/pjfns/135800

Banana Powder as an Additive to Common Wheat Pasta

Beata Biernacka, Dariusz Dziki, Renata Różyło and Urszula Gawlik-Dziki
Foods 9 (1) 53 (2020)
https://doi.org/10.3390/foods9010053