Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement-Reference-Cited by-同舟云学术

Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SCARTON Michele¹,CLERICI Maria Teresa Pedrosa Silva²^ORCID

Affiliation:

1. Universidade Estadual de Campinas, Brasil; Serviço Nacional de Aprendizagem Industrial, Brasil

2. Serviço Nacional de Aprendizagem Industrial, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000102093&tlng=en

Reference64 articles.

1. Gluten-free food science and technology;Abdel-Aal E. S. M.,2009

2. Gluten-free pasta enriched with fish by-product for special dietary uses: technological quality and sensory properties;Aínsa A.;Foods,2021

3. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design;Albuja-Vaca D.;Food Science and Technology,2020

4. Cooking quality, nutritional and antioxidant properties of gluten-free maize - orange-fleshed sweet potato pasta produced by extrusion;Baah R. O.;LWT,2022

5. Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp;Bastos G. M.;Lebensmittel-Wissenschaft + Technologie,2016

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