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Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours
Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of extrusion temperature (ET: 90.18-123.8 °C),...
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| Publicat a: | Biotecnia |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad de Sonora
2024
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=672978747009 https://www.redalyc.org/journal/6729/672978747009/ https://www.redalyc.org/journal/6729/672978747009/html/ https://www.redalyc.org/journal/6729/672978747009/672978747009.epub https://www.redalyc.org/journal/6729/672978747009/movil |
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