Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars

The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. T...

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Detalles Bibliográficos
Autores principales: Bongianino, Nicolás Francisco, Steffolani, María Eugenia, Morales, Claudio David, Biasutti, Carlos Alberto, León, Alberto Edel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378873/
https://www.ncbi.nlm.nih.gov/pubmed/37509871
http://dx.doi.org/10.3390/foods12142780

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378873/
https://www.ncbi.nlm.nih.gov/pubmed/37509871
http://dx.doi.org/10.3390/foods12142780

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