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Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes
Recent increase in gluten allergy has led to high demand for gluten free products such as rice pasta. Although rice grains are rich in bioactive compounds and B vitamins, they are generally low in protein compared to wheat grains. The aim of this study was to determine the quality attributes of soy...
Guardat en:
| Publicat a: | Heliyon |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7848634/ https://ncbi.nlm.nih.gov/pubmed/33553740 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e06052 |
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