Improvement of the texture and quality of cooked gluten-free pasta

LWT

Volumn 70, Issue , 2016, Pages 96-103

  Larrosa, Virginia ^a   Lorenzo, Gabriel ^b,c   Zaritzky, Noemi ^b,c   Califano, Alicia ^b  

^a UNIVERSIDAD NACIONAL DE ENTRE RÍOS   (Argentina)

^b UNLP CONICET ^*  (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Cooking quality; Gluten free pasta; Optimization; Textural properties; Viscoelastic behavior

Indexed keywords

ADHESIVES; OPTIMIZATION; PROTEINS; TEXTURES; VISCOELASTICITY;

COOKING QUALITY; DESIRABILITY FUNCTION; GLUTEN-FREE; MULTIRESPONSE OPTIMIZATION; QUALITY PROPERTIES; TEXTURAL PROPERTIES; TOTAL ORGANIC MATTER; VISCO-ELASTIC BEHAVIORS;

WATER ABSORPTION;

EID: 84959184746     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.02.039     Document Type: Article

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