Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta-Reference-Cited by-同舟云学术

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Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta

Published:2021-08 Issue:8 Volume:7 Page:e07844
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Vieira Agdylannah^ORCID,Silva Amanda,Albuquerque Aline^ORCID,Almeida Renata,Rodrigues Thais^ORCID,Silva Layanne,Duarte Maria,Cavalcanti-Mata Mario,Rocha Ana

Funder

CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference52 articles.

1. Approved Methods;American Association of Cereal Chemists,2000

2. Compendium of Methods for the Microbiological Examination of Foods. Washington, DC,2001

3. Official Methods of Analysis of the Association of Official Analytical Chemist (18o Ed). Washington, D.C,2012

4. The Chemical Composition of American Food Materials (28o Ed). Washington;Atwater,1896

5. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Use of non-conventional raw materials in the production of gluten-free pasta – a review;Potravinarstvo Slovak Journal of Food Sciences;2024-08-20

2. Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta;Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2023-03-10

3. Gluten Free Pasta Production and Formulation Design;Designing Gluten Free Bakery and Pasta Products;2023

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