Development of gluten-free fresh egg pasta analogues containing buckwheat

European Food Research and Technology

Volumn 225, Issue 2, 2007, Pages 205-213

  Alamprese, Cristina ^a   Casiraghi, Ernestina ^a   Pagani, M Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Buckwheat; Cooking behaviour; Fagopyrum esculentum; Fresh egg pasta; Gluten free; Pasta analogues; Rice

Indexed keywords

BIOMASS; PROTEINS; STRAIN;

BUCKWHEAT; COOKING BEHAVIOR; FAGOPYRUM ESCULENTUM; FRESH EGG PASTA;

FOOD PRODUCTS;

BUCKWHEAT HUSKS; EGGS; FLOUR; GLUTEN; RICE;

FAGOPYRUM ESCULENTUM; TRITICUM AESTIVUM;

EID: 34248153776     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0405-y     Document Type: Article

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