Development of gluten-free brown rice/soy protein/corn starch-based pasta enriched with Microalgae (Haematococcus pluvialis) flour produced via a cold extruder
The increasing trend of healthy awareness demands nutrient-rich food consumption, for instance, processed with no gluten. This research focused on developing gluten-free pasta utilizing a composite blend of brown rice, soy protein isolate, and corn starch, enriched with microalgae Haematococcus pluv...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates
2026-04-01
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| Серии: | Emirates Journal of Food and Agriculture |
| Предметы: | |
| Online-ссылка: | https://ejfa.pensoft.net/article/177957/download/pdf/ |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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