Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

European Food Research and Technology

Volumn 245, Issue 10, 2019, Pages 2147-2156

  Linares García, Laura ^a,b   Repo Carrasco Valencia, Ritva ^a   Paulet, Patricia Glorio ^a   Schoenlechner, Regine ^b  

^a UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Egg free; Gluten free; Lupine; Pasta; Quinoa; Vegetable proteins

Indexed keywords

ENZYMES; NUTRITION; STARCH; TEXTURES; VEGETABLES;

EGG-FREE; GLUTEN-FREE; LUPINE; PASTA; QUINOA; VEGETABLE PROTEIN;

COOKING;

EID: 85068212763     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-019-03320-1     Document Type: Article

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