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

Published 2016 View Full Article

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Title
Improvement of the texture and quality of cooked gluten-free pasta
Authors
Keywords
Gluten-free pasta, Textural properties, Cooking quality, Viscoelastic behavior, Optimization
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 70, Issue -, Pages 96-103
Publisher
Elsevier BV
Online
2016-02-22
DOI
10.1016/j.lwt.2016.02.039

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