Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

Autor: Danny Navarrete, Christian Yépez, David Albuja-Vaca, Maria Gabriela Vernaza

Publikováno v: Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 2, Pages: 408-414, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss 2, Pp 408-414

Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process desig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21a346272b2b71f68100991d741e2812
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200408