Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects.

Autor: Fiorda, Fernanda Assumpção, Soares Júnior, Manoel Soares, Silva, Flávio Alves, Souto, Luciana Reis Fontinelle, Grosmann, Maria Victória Eiras

Publikováno v: International Journal of Food Science & Technology; Sep2013, Vol. 48 Issue 9, p1977-1984, 8p, 1 Diagram, 3 Charts