Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics
| Autor: | Ramos, Nayara Jessica da Silva, Rocha, Edmar Bezerra Maciel, Gusmão, Thaisa Abrantes Souza, Nascimento, Amanda, Lisboa, Hugo M., de Gusmão, Rennan Pereira |
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| Zdroj: | In LWT 1 November 2023 189 |
| Databáze: | ScienceDirect |
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