Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion

LWT

Volumn 68, Issue , 2016, Pages 698-706

  da Silva, Erika Madeira Moreira ^a   Ascheri, José Luis Ramírez ^b   Ascheri, Diego Palmiro Ramírez ^c  

^a FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c UNIVERSIDADE ESTADUAL DE GOIÁS   (Brazil)

Author keywords

Celiac disease; Chemical composition; Cooking quality; Fibre; Pasting properties

Indexed keywords

BLENDING; EXTRUSION; FIBERS; MOISTURE; MOISTURE DETERMINATION; TEXTURES;

CELIAC DISEASE; CHEMICAL COMPOSITIONS; COOKING CHARACTERISTICS; COOKING QUALITY; EXTRUSION VARIABLES; PASTING PROPERTY; QUALITY ASSESSMENT; THERMOPLASTIC EXTRUSION;

QUALITY CONTROL;

EID: 84962520946     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.067     Document Type: Article

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