Enriching gluten-free rice pasta with soybean and sweet potato flours

The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formu...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Marengo, Mauro, Amoah, Isaac, Carpen, Aristodemo, Benedetti, Simona, Zanoletti, Miriam, Buratti, Susanna, Lutterodt, Herman E., Johnson, Paa-Nii T., Manful, John, Marti, Alessandra, Bonomi, Francesco, Iametti, Stefania
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2018
Témata:
Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6033823/
https://ncbi.nlm.nih.gov/pubmed/30042580
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3185-z
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