Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour

Journal of Cereal Science

Volumn 57, Issue 3, 2013, Pages 333-342

  Padalino, L ^a   Mastromatteo, M ^a   Lecce, L ^a   Cozzolino, F ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Antioxidants; Chemical physical properties; Gluten free pasta; Vegetable flours

Indexed keywords

ASPARAGUS; BRASSICA OLERACEA VAR. ITALICA; CAPSICUM ANNUUM VAR. ANNUUM; CUCURBITA PEPO VAR. MELOPEPO; CYNARA SCOLYMUS; DAUCUS CAROTA; FOENICULUM VULGARE; LYCOPERSICON ESCULENTUM; SOLANUM MELONGENA; SPINACIA OLERACEA; ZEA MAYS;

EID: 84877121186     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.12.010     Document Type: Article

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