Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta-Reference-Cited by-同舟云学术

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Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta

Published:2020-07-20 Issue:9-10 Volume:72 Page:1900320
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Rudra Shalini Gaur¹^ORCID,Anand Vishnu¹,Kaur Charanjit¹,Bhooshan Neeru²,Bhardwaj Rakesh³

Affiliation:

1. Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi 110012 India

2. Zonal Technology Management and Business Development Unit ICAR‐Indian Agricultural Research Institute New Delhi 110012 India

3. Division of Germplasm Evaluation ICAR‐National Bureau of Plant Genetic Resources New Delhi 110012 India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900320

Reference29 articles.

1. Spectrum of gluten-related disorders: consensus on new nomenclature and classification

2. Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species

3. Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets

4. Gluten-free foods and beverages from millets

5. Pasta and Whole Grain Foods

Cited by 10 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. Millet starch modification: Effect of thermal and non-thermal methods on its properties and their application- A review;Food and Humanity;2024-12

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

3. Gluten‐free pasta as an alternative in the diet of patients with celiac disease;Journal of Food Science;2024-04-25

4. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties;Foods;2023-06-06

5. The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review;Foods;2022-08-13

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