Optimization of rheological properties of gluten-free pasta dough using mixture design

Journal of Cereal Science

Volumn 57, Issue 3, 2013, Pages 520-526

  Larrosa, Virginia ^a   Lorenzo, Gabriel ^a,b   Zaritzky, Noemi ^a,b   Califano, Alicia ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Gluten free pasta dough; Mixture design; Optimization; Rheology

Indexed keywords

HELIANTHUS; ZEA MAYS;

EID: 84877106672     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.03.003     Document Type: Article

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