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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates
2026-04-01
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| coleção: | Emirates Journal of Food and Agriculture |
| Assuntos: | |
| Acesso em linha: | https://ejfa.pensoft.net/article/177957/download/pdf/ |
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