Exploring the effects of jackfruit seed flour, rice flour, and tapioca flour on the development of gluten-free fettuccine: An analysis of physicochemical properties and sensory qualities

Fettuccine, a popular pasta traditionally made from wheat, faces challenges due to increasing gluten-related disorders and a growing demand for gluten-free options. This study investigates the use of jackfruit seed flour, rice flour, and tapioca flour as substitutes for wheat flour in creating glute...

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Principais autores:	Benjamat Nopa, Amonwan Phithiphrom, Phatthamon Srichan, Wanalee Sangpimpa, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2025-06-01
Serija:	Applied Food Research
Teme:	Fettuccine Flour Gluten free Jackfruit seed flour Rice flour Tapioca flour
Online dostop:	http://www.sciencedirect.com/science/article/pii/S2772502225001349
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