An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta-Reference-Cited by-同舟云学术

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An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta

Published:2018-10-23 Issue:3 Volume:54 Page:780-786
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Morreale Federico¹,Boukid Fatma¹²,Carini Eleonora¹²,Federici Enrico¹³,Vittadini Elena¹²^ORCID,Pellegrini Nicoletta¹²

Affiliation:

1. Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy

2. Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy

3. Department of Food Science Philippe E. Nelson Hall of Food Science Purdue University 745 Agricultural Mall Drive West Lafayette IN 47907 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13995

Reference28 articles.

1. Development of gluten-free fresh egg pasta analogues containing buckwheat

2. Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

3. Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

4. Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

5. The impact of the protein network on the pasting and cooking properties of dry pasta products

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1. Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta;LWT;2024-01

2. Effect on functional properties of gluten-free pasta enriched with cereal brans;Development of Gluten-Free Pasta;2024

3. Türkiye Piyasasında Satışa Sunulan Spagetti Makarnaların Bazı Kalite Özellikleri;Karadeniz Fen Bilimleri Dergisi;2023-06-15

4. 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

5. Quality of wholemeal pasta made with pigmented and ancient wheats;International Journal of Gastronomy and Food Science;2023-03

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