Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: Technological and sensory aspects

International Journal of Food Science and Technology

Volumn 48, Issue 9, 2013, Pages 1977-1984

  Fiorda, Fernanda Assumpção ^a   Soares Júnior, Manoel Soares ^a   da Silva, Flávio Alves ^a   Souto, Luciana Reis Fontinelle ^a   Grosmann, Maria Victória Eiras ^b  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

By products; Cassava bagasse; Cassava starch; Gluten free; Pasta

Indexed keywords

CASSAVA BAGASSE; CASSAVA STARCH; COMMERCIAL PRODUCTS; FEASIBLE ALTERNATIVES; GLUTEN-FREE; PASTA; TECHNOLOGICAL CHARACTERISTICS; WHOLE WHEAT FLOURS;

BAGASSE; BYPRODUCTS; STARCH;

PLANTS (BOTANY);

AMARANTHUS CAUDATUS; MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 84881611382     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12179     Document Type: Article

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