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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |