Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach
The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-10-01
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| coleção: | Пищевые системы |
| Assuntos: | |
| Acesso em linha: | https://www.fsjour.com/jour/article/view/563 |
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