Quality evaluation of gluten free protein rich broken rice pasta
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9516-3
Abstract: Due to the evolving socioeconomics, government rules and changing eating habits of consumers, protein fortification is one of the important concerns regarding research and processing of foods. With the objective of development of gluten-free pasta,… read more here.
Keywords: gluten free; rice pasta; defatted soy; broken rice ... See more keywords
Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
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