Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour-Reference-Cited by-同舟云学术

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Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

Published:2016-03-25 Issue:6 Volume:51 Page:1495-1501
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de Moura Camila M. A.¹,Soares Júnior Manoel S.¹,Fiorda Fernanda A.¹,Caliari Márcio¹,Vera Rosângela¹,Grossmann Maria V. E.²

Affiliation:

1. Escola de Agronomia; Universidade Federal de Goiás; Campus Samambaia Rod. Goiânia/Nova Veneza, km 0 74690-900 Goiânia GO Brazil

2. Centro de Ciências Agrárias; Universidade Estadual de Londrina; Rod. Celso Garcia, km 380 85051-900 Londrina PR Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Goiás

State University of Londrina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13097/fullpdf

Reference28 articles.

1. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins;Alonso;Journal of the Science of Food and Agriculture,2000

2. Effects of processing condition and use of modified starch and monoglyceride on some proprieties of extruded rice vermicelli;Charatigon;LWT - Food Science and Technology,2008

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