Loading...
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process
A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textura...
Na minha lista:
| Udgivet i: | Foods |
|---|---|
| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2019
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6835652/ https://ncbi.nlm.nih.gov/pubmed/31615084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100496 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|