Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes-Reference-Cited by-同舟云学术

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Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Published:2021-01 Issue:1 Volume:7 Page:e06052
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Bolarinwa Islamiyat Folashade,Oyesiji Oyewole Oluwaseun

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference39 articles.

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

2. Rice pastas: materials, processing and quality evaluation;Ahmed;Proc. Pakistan Acad. Sci.: B-Life Environ. Sci.,2016

3. Official Methods of Analysis;AOAC,2000

4. A comparative study on the chemical and amino acid composition of some Nigerian underutilized legumes flours;Aremu;Pak. J. Nutr.,2006

5. Physicochemical properties related to quality of rice noodles;Bhattacharya;Cereal Chem.,1999

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