Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1201-1208

  Mastromatteo, Marcella ^a   Chillo, Stefania ^a   Iannetti, Mariapia ^a   Civica, Valentina ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Maize; Quinoa; Rheological characteristics; Sensorial properties; Soy

Indexed keywords

MAIZE; QUINOA; RHEOLOGICAL CHARACTERISTICS; SENSORIAL PROPERTIES; SOY;

RHEOLOGY;

CHENOPODIUM QUINOA; GLYCINE MAX; ZEA MAYS;

EID: 80051469793     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02613.x     Document Type: Article

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