Aboubacar A., Hamaker B.R. (2000): Low molecular weight soluble starch and its relationship with sorghum couscous stickiness. Journal of Cereal Science, 31: 119–126. https://doi.org/10.1006/jcrs.1999.0262 Arendt E.K., Dal Bello F. (2008): Gluten-free cereal products and beverages. Burlington, USA , Elsevier Inc.: 1–443. Benatallah L., Agli A., Zidoune A.M. (2008): Gluten-free couscous preparation: Traditional procedure description and technological feasibility for three rice leguminous supplemented formulae. Journal of Food Agriculture and Enviroment, 6: 105–112. Bhattacharya M., Zee S.Y., Corke H. (1999): Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76: 861–67. https://doi.org/10.1094/CCHEM.1999.76.6.861 Bilgiçli N., Elgün A. (2004): Changes in some physical and nutritional properties of tarhana, a Turkish fermented cereal food, added various phytase sources. Food Science and Technology International, 11: 383–389. https://doi.org/10.1177/1082013205058602 Çelik I., Işık F., Gürsoy O. (2004): Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value. International Journal of Food Science and Technology, 39: 263–69. https://doi.org/10.1111/j.1365-2621.2004.00780.x Coşkun F. (2010): Production couscous which is among the traditional delights of Turkey in Thracian Region. Proceeding Book of the 1st International Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, Türkiye, 464–466. Coşkun F. (2013): Production of couscous using the traditional method in Turkey and couscous in the world. African Journal of Agricultural Research, 8: 2609–2615. D'Egidio M.G., De Stefanis E., Fortini S., Galterio G., Nardi S., Sgrulletta D., Bozzini A. (1982): Standardization of cooking quality in macaroni and pasta products. Cereal Chemistry, 75: 466–472. Demi B., Bilgiç N., Elgün A., Demi K. (2010): Effects of chickpea flours and whole egg on selected properties of Erişte, Turkish Noodle. Food Science and Technology Research, 16: 557–564. https://doi.org/10.3136/fstr.16.557 Demir B., Bilgicli N., Elgun A., Demir M.K. (2010): The effect of partial substitution of wheat flour with chickpea flour on the technological, nutritional and sensory properties of couscous. Journal of Food Quality, 33: 728–41. https://doi.org/10.1111/j.1745-4557.2010.00359.x Demir M.K., Demir B. (2016): Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey. Academic Quality Assurance and Safety of Crops & Foods, 8: 157–163. Demir B., Bilgiçli N. (2020): Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Wild.) flours. Journal of Food Science and Technology, 57: 3884–3892. https://doi.org/10.1007/s13197-020-04420-7 Ding X-L., Wang L-J., Li T-T., Fei, W., Quan Z-Y., Zhou M., Huo Z-Y., Qian J-Y. (2021): Pre-gelatinisation of rice flour and its effect on the properties of gluten free rice bread and its batter. Foods, 10: 2648. https://doi.org/10.3390/foods10112648 FAO (2003): Food and Agriculture Organization. Food energy-methods of analysis and conversion factors. Report of a technical workshop. Rome, FAO Food and Nutrition: 77. FDA (2022): Food and Drug Administration (FDA). Available at https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/dietary-fiber.cfm (accessed June 17, 2022). Fennema O.R. (1996): Food Chemistry. New York, Marcel Dekker, 1–118. Grosglik R., Lerner J. (2020): Gastro-emotivism: How MasterChef Israel produces therapeutic collective belongings. European Journal of Cultural Studies, 24: 1053–1070. https://doi.org/10.1177/1367549420902801 Haug W., Lantzsch H.J. (1983): Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of the Science of Food and Agriculture, 34: 1423–1426. https://doi.org/10.1002/jsfa.2740341217 Izydorczyk M.S., Lagassé S.L., Hatcher D.W., Dexter J.E., Rossnagel B.G. (2005): The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley. Journal of the Science of Food and Agricuture, 85: 2094–2104. https://doi.org/10.1002/jsfa.2242 Julshamn K., Maage A., Norli H.S., Grobecker K.H., Jorhem, L., Fecher, P. (2007): Determination of Arsenic, Cadmium, Mercury, and Lead by Inductively Coupled Plasma/Mass Spectrometry in Foods after Pressure Digestion: NMKL1 Interlaboratory Study. Journal of AOAC International, 90: 844–856. https://doi.org/10.1093/jaoac/90.3.844 Köksel H., Sivri D., Özboy Ö., Başman A., Karacan H. (2000): Handbook of Grain Laboratory, Ankara, Türkiye, Hacettepe University Press: 91–100. Kruger J.E., Matsuo R.B. (1996): Textural measurement of cooked spaghetti. In: Degidio M.G., Nardi S. (eds): Pasta and Noodle Technology. USA, American Association of Cereal Chemists: 133–156. Lai H.M., Cheng H.H. (2004): Properties of pregelatinized rice flour made by hot air org um puffing. International Journal of Food Science and Technology, 39: 201–212. https://doi.org/10.1046/j.0950-5423.2003.00761.x Lucisano M., Cappa C., Fongaro L., Mariotti M. (2012): Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behavior. Journal of Cereal Science, 56: 667–675. https://doi.org/10.1016/j.jcs.2012.08.014 Ma H., Mei Liu M., Liang Y., Zheng X., Sun L., Dang W., Li J., Li L., Liu C. (2022): Research progress on properties of pre-gelatinized starch and its application in wheat flour products. Grain & Oil Science and Technology, 5: 87–97. Marti A., Caramanico R., Bottega G., Pagani M.A. (2013): Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions, LWT – Food Science and Technology, 54: 229–235. https://doi.org/10.1016/j.lwt.2013.05.008 Martin M., Fitzgerald M.A. (2002): Proteins in rice grains influence cooking properties. Journal of Cereal Science, 36: 285–294.  https://doi.org/10.1006/jcrs.2001.0465 Moroni A.V., Dal Bello F., Arendt E.K. (2009): Sourdough in gluten-free bread making: An ancient technology to solve a novel issue? Food Microbiology, 26: 676–84. https://doi.org/10.1016/j.fm.2009.07.001 Nawaz M.A., Fukai S., Bhandari B. (2016): Effect of different cooking conditions on the pasting properties of flours of glutinous rice varieties from Lao People's Democratic Republic. International Journal of Food Properties, 19: 2026–2040. https://doi.org/10.1080/10942912.2015.1092163 Oatway L., Vasanthan T., Helm J.H. (2007): Phytic acid. Food Review International, 17: 419–431. https://doi.org/10.1081/FRI-100108531 Rubin J.E., Crowe S.E. (2020): Celiac disease. Annals of Internal Medicine, 172: ITC1–ITC16.  https://doi.org/10.7326/AITC202001070 Sözer N., Kaya A. (2002): Textural and cooking properties of spaghetti. In: Cereal Products Technology Congress and Exhibition, Gaziantep, Türkiye: 339–351. (in Turkish) Yalçın S., Basman A. (2008): Effects of gelatinisation level, gum and transglutaminase on the quality characteristic of rice noodle. International Journal of Food Science and Technology, 43: 1637–1644. https://doi.org/10.1111/j.1365-2621.2007.01674.x Yilmaz F. (2018): Stabilization of immature rice grain using infrared radiation. Food Chemistry, 253: 269–276. https://doi.org/10.1016/j.foodchem.2018.01.172 Yu S., Ma Y., Sun D. (2009): Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage. Journal of Cereal Science, 60: 139–144. Yüksel A.N., Oner M.D., Bayram M., Oner M.E. (2018): Mathematical modelling of packed bed and microwave drying of enriched couscous. Journal of Food Measurement and Characterization, 12: 1723–33. https://doi.org/10.1007/s11694-018-9787-3 Zhou W., Huri, Y. (2014): Bakery Products Science and Technology, Chapter 5 – Rice. Chichester, John Wiley & Sons: 103–116.