Optimization and characterization of gluten-free spaghetti enriched with chickpea flour

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 2, 2015, Pages 148-158

  Padalino, Lucia ^a   Mastromatteo, Marcella ^a   Lecce, Lucia ^a   Spinelli, Sara ^a   Conte, Amalia ^a   Alessandro Del Nobile, M ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Chickpea; Gluten free pasta; Glycemic index; Hydrocolloids; Maize; Rheological properties; Sensory quality

Indexed keywords

CICER ARIETINUM; CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

CARBOHYDRATE; COLLOID; GLUTEN; PROTEIN INTAKE;

ANALYSIS; CICER; COLLOID; CYAMOPSIS; DIET SUPPLEMENTATION; ELASTICITY; FLOUR; FOOD HANDLING; GLUTEN FREE DIET; GLYCEMIC LOAD; HARDNESS; HUMAN; MAIZE; NUTRITIONAL VALUE; PLANT SEED; PROCEDURES; PROTEIN INTAKE; STANDARDS; TASTE;

CARBOHYDRATES; CICER; COLLOIDS; CYAMOPSIS; DIET, GLUTEN-FREE; DIETARY PROTEINS; ELASTICITY; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; GLUTENS; GLYCEMIC LOAD; HARDNESS; HUMANS; NUTRITIVE VALUE; SEEDS; TASTE; ZEA MAYS;

EID: 84924961851     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.959897     Document Type: Article

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