Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

Journal of Cereal Science

Volumn 56, Issue 3, 2012, Pages 667-675

  Lucisano, Mara ^a   Cappa, Carola ^a   Fongaro, Lorenzo ^a   Mariotti, Manuela ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cooking behaviour; Gluten free pasta; Texture; Ultrastructure

Indexed keywords

TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84868200805     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.08.014     Document Type: Article

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