Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.
Sign Up to like & getrecommendations! Published in 2017 at "Annual review of food science and technology"
DOI: 10.1146/annurev-food-030216-030045
Abstract: The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a… read more here.
Keywords: gluten free; free bakery; bakery pasta; legumes functional ... See more keywords
Consumer attitudes toward new pasta products in Iran market: A qualitative and quantitative study
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DOI: 10.5267/j.msl.2017.11.005
Abstract: Article history: Received: September 26, 2017 Received in revised format: September 26, 2017 Accepted: November 28, 2017 Available online: November 29, 2017 Developed food production lines recently have built factories for novel products to find… read more here.
Keywords: consumer attitudes; new pasta; study; market ... See more keywords