Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch

Journal of the Science of Food and Agriculture

Volumn 97, Issue 2, 2017, Pages 572-577

  Foschia, Martina ^a,b   Beraldo, Paola ^a   Peressini, Donatella ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

cooking quality; fibre degradation; gluten free pasta; resistant starch; rheology

Indexed keywords

STARCH; WATER;

ADHESION; ADVERSE EFFECTS; ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIETARY FIBER; FLOW KINETICS; FOOD QUALITY; FORTIFIED FOOD; GLUTEN FREE DIET; HEAT; HUMAN; ITALY; MECHANICS; METABOLISM; ORYZA; PLANT SEED; PRESERVED FOOD; PROCEDURES; SENSATION; TASTE; YOUNG MODULUS;

ADHESIVENESS; CHEMICAL PHENOMENA; COOKING; DIET, GLUTEN-FREE; DIETARY FIBER; ELASTIC MODULUS; FOOD QUALITY; FOOD, FORTIFIED; FOOD, PRESERVED; HOT TEMPERATURE; HUMANS; ITALY; MECHANICAL PHENOMENA; ORYZA; RHEOLOGY; SEEDS; SENSATION; STARCH; TASTE; WATER;

EID: 84971275431     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7766     Document Type: Article

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