Gluten Free Pasta Production and Formulation Design
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28344-4_8
Reference114 articles.
1. AACC (1999a) Method 66-50.01 pasta and noodle cooking quality-firmness approved methods of analysis, 11th edn. AACC International, St Paul. https://doi.org/10.1094/AACCIntMethod-66-50.01
2. AACC (1999b) Method 44-15.02 moisture: air-oven methods. Approved methods of analysis, 11th edn. AACC International, St Paul. https://doi.org/10.1094/AACCIntMethod-44-15.02
3. Abdulla A, Garemo M (2018) High cost of gluten-free products might be challenging for people with celiac disease in The United Arab Emirates. Int J Celiac Dis 6(2):37–41. https://doi.org/10.12691/ijcd-6-2-2
4. Acquistucci R (2000) Infuence of maillard reaction on protein modification and color development in pasta. Comparison of different drying conditions. LWT Food Sci Technol 33:48–52. https://doi.org/10.1006/fstl.1999.0606
5. Ahmed I, Mabood Qazi I, Li Z et al (2016) Rice noodles: materials, processing and quality evaluation. Proc Pak Acad Sci B Life Environ Sci 53(3):215–238
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