Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

LWT

Volumn 75, Issue , 2017, Pages 569-577

  Bouasla, Abdallah ^a   Wójtowicz, Agnieszka ^b   Zidoune, Mohammed Nasereddine ^a  

^a Universite Mentouri Constantine   (Algeria)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Extrusion cooking; Gluten free pasta; Microstructure; Physical properties; Texture

Indexed keywords

ADHESIVES; BLENDING; EXTRUSION; HARDNESS; MICROSTRUCTURE; PHYSICAL PROPERTIES; SCANNING ELECTRON MICROSCOPY; TEXTURES;

CHEMICAL COMPOSITIONS; GLUTEN-FREE; PRODUCT MANUFACTURING; SENSORY ATTRIBUTES; SINGLE SCREW EXTRUSION; WATER ABSORPTION CAPACITY; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

WATER ABSORPTION;

EID: 84991243353     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.10.005     Document Type: Article

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