Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Journal of Cereal Science

Volumn 53, Issue 3, 2011, Pages 319-327

  Mariotti, Manuela ^a   Iametti, Stefania ^a   Cappa, Carola ^a   Rasmussen, Patrizia ^a   Lucisano, Mara ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Gluten free pasta; Mechanical properties; Protein aggregation; Starch characteristics

Indexed keywords

EID: 79957871479     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.02.001     Document Type: Article

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