Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

International Journal of Food Science and Technology

Volumn 48, Issue 5, 2013, Pages 972-983

  Padalino, Lucia ^a   Mastromatteo, Marcella ^a   De Vita, Pasquale ^b   Maria Ficco, Donatella Bianca ^b   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Chemical quality; Cooking properties; Hydrocolloids; Maize; Oat; Rheological characteristics; Sensorial quality; Texture properties

Indexed keywords

CHEMICAL QUALITY; COOKING PROPERTIES; HYDROCOLLOIDS; MAIZE; OAT; RHEOLOGICAL CHARACTERISTICS; SENSORIAL QUALITIES; TEXTURE PROPERTIES;

CHEMICAL PROPERTIES; CHITOSAN; RHEOLOGY; TEXTURES;

COLLOIDS;

CYAMOPSIS TETRAGONOLOBA; MANIHOT ESCULENTA; ZEA MAYS;

EID: 84876315507     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12049     Document Type: Article

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