Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates
| Autor: | Viral Shukla, Yao Olive Li, Gabriel Davidov-Pardo, Alberto Carlos-Martínez |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Gluten-free pasta
chemistry.chemical_classification 0303 health sciences 030309 nutrition & dietetics Pulse (signal processing) A protein 04 agricultural and veterinary sciences 040401 food science Gluten 03 medical and health sciences 0404 agricultural biotechnology chemistry Extrusion Gluten free Food science Food Science |
| Zdroj: | Journal of Culinary Science & Technology. 21:99-117 |
| ISSN: | 1542-8044 1542-8052 |
| Popis: | Much of pasta’s properties come from gluten; however, many have an adverse reaction to its consumption. The objective of this work was to optimize the formulation of a protein enriched gluten-free ... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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