Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

LWT

Volumn 65, Issue , 2016, Pages 128-136

  Bastos, Gilsimeire Morais ^a   Soares Júnior, Manoel Soares ^a   Caliari, Márcio ^a   de Araujo Pereira, Andressa Louise ^a   de Morais, Carla Cristina ^a   Campos, Maria Raquel Hidalgo ^a  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

Author keywords

Acceptance; Cooking properties; Pasta quality; Solanum tuberosum L; Texture

Indexed keywords

COLOR; SCANNING ELECTRON MICROSCOPY; TEXTURES;

ACCEPTANCE; COMMERCIAL PRODUCTS; COOKING CHARACTERISTICS; COOKING PROPERTIES; PROXIMATE COMPOSITIONS; SCANNING ELECTRON MICROGRAPHS; SENSORY ACCEPTANCE; SOLANUM TUBEROSUM L;

PULP COOKING;

CHEMICAL COMPOSITION; CONCENTRATION; PULPS; QUALITY; WATER;

EID: 84952042325     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.067     Document Type: Article

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