Development and quality evaluation of high-protein gluten-free pasta formulations
Abstract The production of high-quality gluten-free pasta remains a persistent challenge, as it is the only effective dietary treatment for individuals with celiac disease. This study aimed to develop and evaluate high-protein gluten-free pasta (GFP) with acceptable quality. To increase GFP quality,...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Portfolio
2025-07-01
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| coleção: | Scientific Reports |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1038/s41598-025-12336-5 |
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