Optimization and evaluation of quinoa and chia based gluten free pasta formulation

Author:

Khatri ManaliORCID,Singh Anurag,Singh Rakhi,Kamble Dinkar B.,Dar Aamir Hussain,Sharma Arun

Funder

National Institute of Food Technology Entrepreneurship and Management

Publisher

Elsevier BV

Reference56 articles.

1. AACC. (2000) Approved laboratory method, American Association of Cereal Chemists, Minnesota, USA.

2. ). Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.);Álvarez-Chávez;International Journal of Food Properties,2008

3. The science of gluten-free foods and beverages.minnesota: American Association of Cereal Chemist;Arendt;, Gluten-Free Cereal Products and Beverages,2009

4. Development and standardization of sorghum pasta using extrusion technology;Benhur;Food Science and Technology,2015

5. Gluten-free breadmaking: Improving nutritional and bioactive compounds;Capriles;Journal of Cereal Science,2016

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