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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Hlavní autoři:	S. S. Smuda, R. M. Mohamed, T. G. Abedelmaksoud
Médium:	Artigo
Jazyk:	Russo
Vydáno:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-10-01
Edice:	Пищевые системы
Témata:	gluten-free pasta celiac disease chickpea carob beetroot and spinach
On-line přístup:	https://www.fsjour.com/jour/article/view/563
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