Gluten-free spaghetti with unripe plantain, chickpea and maize: Physicochemical, texture and sensory properties

CYTA - Journal of Food

Volumn 13, Issue 2, 2015, Pages 159-166

  Flores Silva, Pamela C ^a   Berrios, Jose De J ^b   Pan, James ^b   Agama Acevedo, Edith ^a   Monsalve González, Adelmo ^c   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c MOM Brands   (United States)

Author keywords

Banana flour; color; firmness; viscosity; water absorption

Indexed keywords

COLOR; PHYSICOCHEMICAL PROPERTIES; TEXTURES; VISCOSITY;

ABSORPTION VALUES; BANANA FLOUR; BREAKDOWN VISCOSITY; COOKED SPAGHETTI; FIRMNESS; OVERALL ACCEPTABILITY; SENSORY PROPERTIES; SETBACK VISCOSITY;

WATER ABSORPTION;

EID: 84921906133     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2014.929178     Document Type: Article

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