Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects-Reference-Cited by-同舟云学术

Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

Published:2013-05-16 Issue:9 Volume:48 Page:1977-1984
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fiorda Fernanda Assumpção¹,Soares Júnior Manoel Soares¹,da Silva Flávio Alves¹,Souto Luciana Reis Fontinelle¹,Grosmann Maria Victória Eiras²

Affiliation:

1. Escola de Agronomia e Engenharia de Alimentos; Universidade Federal de Goiás; Campus Samambaia; Rod. Goiânia/Nova Veneza, KM 0; CEP 74690-900; CP 131; Goiânia; GO; Brazil

2. Centro de Ciências Agrárias; Universidade Estadual de Londrina; Rod. Celso Garcia; KM 380; CEP86055-900; CP 6001; Londrina; PR; Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

1. ABIMA 2011 Associação Brasileira das Indústrias de Massas Alimentícias http://www.abima.com.br/noticias.aspx?id=1061

2. Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta;Alamprese;European Food Research Technology,2005

3. Development of gluten-free fresh egg pasta analogues containing buckwheat;Alamprese;European Food Research Technology,2007

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