Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
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DOI: 10.1016/j.lwt.2016.10.005
Abstract: Abstract The use of rice/leguminous blend may be nutritionally convenient in gluten-free product manufacturing. This study evaluated selected properties of precooked rice pasta enriched with different levels (10 g/100 g, 20 g/100 g and 30 g/100 g) of legumes flours (yellow… read more here.
Keywords: precooked rice; gluten free; legumes flours; pasta ... See more keywords