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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...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | 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 |
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