Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Meli Sosa"'
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa increased dough protein co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfe2f92db96262f227261044e5dea8e5
http://sedici.unlp.edu.ar/handle/10915/136988
http://sedici.unlp.edu.ar/handle/10915/136988
Autor:
Gabriele Loris Beccaro, Vinícius J. Bolognesi, Lara T.G.F. Brites, Alicia Califano, Bruna L. Capoville, Alessandro Kim Cerutti, Ömer U. Çopur, Rubi Cuj-Laines, Mariza P. de Melo, Cristiano R. de Menezes, Rafaella de Paula Paseto Fernandes, Clarissa H.O. Delgado, Débora Z. do Prado, Larry Dolley, Dario Donno, Francisco J. Espejo-Carpio, Luciana F. Fleuri, Valesca C.B. Francisco, Pedro J. García-Moreno, Carlos E.R. Garcia, Antonio Guadix-Escobar, Emilia Guadix-Escobar, Julia C.A. Heliodoro, Erasmo Herman-Lara, Betsabé Hernández-Santos, Hector M. Hernandez Hernandez, Eduardo Jacob-Lopes, Ram Chandra Reddy Jala, José M. Juárez-Barrientos, Danuta Kołożyn-Krajewska, C. Ganesh Kumar, Gabriel Lorenzo, Salvador Omara Espino Manzano, Mariana M. Maroneze, Cecilia E. Martínez-Sánchez, Maria Gabriella Mellano, Rocío Morales-Medina, Ryan A. Morkel, Katarzyna Neffe-Skocińska, Paula K. Novelli, Naresh Pal Singh, Luciana D. Patias, Milene S. Pereira, Raúl Pérez-Gálvez, Mayara R. Pivetta, Chand Ram, Jesús Rodríguez-Miranda, Anna Rzepkowska, Marcio Schmiele, Anamika Singh, Bhagat Singh, Dheer Singh, Renu Singh, Stefania F. Siqueira, Meli Sosa, Caroline J. Steel, Senem Suna, Aleksandra Szydłowska, Juan G. Torruco-Uco, Marco A. Trindade, Jessy Van Wyk, Norma Guemes Vera, Reena R. Verma, Mirella R. Zanutto, Leila Q. Zepka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd53618824409c6af4cd897d327ad095
https://doi.org/10.1016/b978-0-12-811446-9.00019-8
https://doi.org/10.1016/b978-0-12-811446-9.00019-8
Publikováno v:
Alternative and Replacement Foods
Most gluten-free products on the market are based on starch; however, gluten-free food manufacturers are investing in the use of whole grains, corn, sorghum, amaranth, and quinoa, as these products are excellent sources of fiber, iron, and vitamin B.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd84f56dc30557a918d92af7f71f998e
https://www.sciencedirect.com/science/article/pii/B9780128114469000150
https://www.sciencedirect.com/science/article/pii/B9780128114469000150