Enriching gluten-free rice pasta with soybean and sweet potato flours-Reference-Cited by-同舟云学术

Enriching gluten-free rice pasta with soybean and sweet potato flours

Published:2018-04-30 Issue:7 Volume:55 Page:2641-2648
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Marengo Mauro,Amoah Isaac,Carpen Aristodemo,Benedetti Simona,Zanoletti Miriam,Buratti Susanna,Lutterodt Herman E.,Johnson Paa-Nii T.,Manful John,Marti Alessandra,Bonomi Francesco,Iametti Stefania^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3185-z/fulltext.html

Reference31 articles.

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4. Bonomi F, D’Egidio MG, Iametti S, Marengo M, Marti A, Pagani MA, Ragg EM (2012) Structure-quality relationship in commercial pasta: a molecular glimpse. Food Chem 135:348–355

5. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254

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