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Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
Due to its bioactive compounds, blue maize flour is a valuable ingredient for developing gluten-free products. The incorporation of alternative flours into gluten-free pasta is a challenge as it usually results in products that, despite their enhanced nutraceutical features, show reduced quality cha...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033821/ https://ncbi.nlm.nih.gov/pubmed/30042590 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3196-9 |
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