Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans

Author:

Padalino Lucia,Mastromatteo Marcella,Sepielli Grazia,Nobile Matteo Alessandro Del

Publisher

MDPI AG

Subject

General Materials Science

Reference41 articles.

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2. Combined effects of protein content and high temperature drying systems on pasta cooking quality;Novaro;Cereal Chem.,1993

3. Effects of rice properties and emulsifiers on the quality of rice pasta;Lai;J. Sci. Food Agric.,2001

4. Recent advances in the formulation of gluten-free cereal-based products;Gallagher;Trends Food Sci. Technol.,2004

5. Factors relating to compliance with a gluten free diet in patients with celiac disease: Comparison of white Caucasian and South Asian patients;Butterworth;Clin. Nutr.,2004

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