Effect of adding unconventional raw materials on the technological properties of rice fresh pasta
The aim of this study was to developfettuccinitype rice fresh pasta by cold extrusion. To produce the pasta, a 22Central CompositeRotational Design was used, in which the effects of the addition of pre-gelatinized rice flour – PGRF (0-60%) and modified eggalbumin – MEA (0-10%) were studied. The depe...
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| Udgivet i: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=395940116007 |
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