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

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
Authors
Keywords
Extrusion-cooking, Gluten-free pasta, Physical properties, Texture, Microstructure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 75, Issue -, Pages 569-577
Publisher
Elsevier BV
Online
2016-10-08
DOI
10.1016/j.lwt.2016.10.005

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.