Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
The possibility of replacing wheat with non-conventional flours in the production of pasta still represents a technological challenge. This work aimed to study the effect of replacing wheat flour with dehydrated cassava puree on the texture of pasta doughs. Formulations were made by substituting 20%...
Bewaard in:
| Gepubliceerd in: | Revista de Ciencia y Tecnología |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Universidad Nacional de Misiones
2023
|
| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=382679663006 https://www.redalyc.org/journal/3826/382679663006/ https://www.redalyc.org/journal/3826/382679663006/html/ https://www.redalyc.org/journal/3826/382679663006/382679663006.epub https://www.redalyc.org/journal/3826/382679663006/movil |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|