Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

Food Chemistry

Volumn 191, Issue , 2016, Pages 147-151

  Ferreira, Sila Mary Rodrigues ^a   De Mello, Ana Paula ^a   De Caldas Rosa Dos Anjos, Mônica ^a   Krüger, Cláudia Carneiro Hecke ^a   Azoubel, Patrícia Moreira ^b   De Oliveira Alves, Márcia Aurelina ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

Author keywords

Celiac disease; Gluten free pasta; Sorghum

Indexed keywords

CHEMICAL ANALYSIS; HARDNESS; SENSORY ANALYSIS; STARCH;

CELIAC DISEASE; COOKING QUALITY; GLUTEN-FREE; OVERALL QUALITY; POTATO STARCHES; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SIMPLEX LATTICE; SORGHUM;

QUALITY CONTROL;

POTATO STARCH; STARCH;

ARTICLE; ASSESSMENT OF HUMANS; BITTER TASTE; CELIAC DISEASE; CHEMICAL ANALYSIS; COOKING; CORN FLOUR; ELASTICITY; FOOD COLOR; GLUTEN FREE DIET; HARDNESS; MIIXED STRUCTURED SCALE; ODOR; PASTA; QUANTITATIVE ANALYSIS; RICE FLOUR; SENSORY ANALYSIS; SORGHUM FLOUR; ANALYSIS; CHEMISTRY; FLOUR; MAIZE; ORYZA; POTATO; SORGHUM; TASTE;

SOLANUM TUBEROSUM; ZEA MAYS;

CELIAC DISEASE; COOKING; DIET, GLUTEN-FREE; ELASTICITY; FLOUR; HARDNESS; ORYZA; SOLANUM TUBEROSUM; SORGHUM; STARCH; TASTE; ZEA MAYS;

EID: 84938956917     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.085     Document Type: Article

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