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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Detalles Bibliográficos
Publicado en:Biotecnia
Main Authors: Samuel Arturo Delgado-Murillo, José de Jesús Zazueta-Morales, Armando Quintero-Ramos, Yazmín Alejandra Castro-Montoya, Xóchitl Ariadna Ruiz-Armenta, Víctor Limón-Valenzuela, Carlos Iván Delgado-Nieblas
Formato: Artigo
Idioma:Inglês
Publicado: Universidad de Sonora 2024
Assuntos:
Multidisciplinaria (Ciencias Naturales y Exactas)
food by
products
optimization
Celiac disease
bioactive compounds
Acceso en liña: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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