Effect of high temperature drying on gluten-free pasta properties

LWT

Volumn 63, Issue 1, 2015, Pages 391-399

  D'Amico, Stefano ^a   Mäschle, Jana ^a,b   Jekle, Mario ^b   Tömösközi, Sandor ^c   Langó, Bernadett ^c   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Amaranth; Gluten free; High temperature drying; Pasta; Quinoa

Indexed keywords

ELASTICITY; HIGH TEMPERATURE EFFECTS; TENSILE STRENGTH; TEXTURES;

AMARANTH; GLUTEN-FREE; HIGH TEMPERATURE DRYING; PASTA; QUINOA;

DRYING;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84928694899     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.080     Document Type: Article

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