Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics-Reference-Cited by-同舟云学术

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Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics

Published:2024-05-13 Issue: Volume: Page:1-27
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Achinna Poshadri¹,Deshpande Hemant²

Affiliation:

1. Department of Food Processing Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India

2. Department of Food Microbiology & Safety, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidya Peethi, Parbhani, India

Funder

Indian Council of Agricultural Research

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2354217

Reference66 articles.

1. AACC. (2011). International. Approved methods of analysis (11th ed.). MN, USA: AACC International, Inc.; St. Paul.

2. Application of spore-forming probiotic Bacillus in the production of Nabat - A new functional sweetener

3. Behavior of Bacillus coagulans Unique IS2 spores during passage through the simulator of human intestinal microbial ecosystem (SHIME) model

4. AOAC. (2000). Officials methods of analysis 925.10, 920.152, 922.06, and 923.03. In Association of official analytical chemists official journal (17th ed.). Maryland: Gaithersburg, MD.

5. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

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