Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hy...

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Detalles Bibliográficos
Autores principales: Córdoba-Cerón, Deiny Maryeli, Bravo-Gómez, Jesús Eduardo, Agudelo-Laverde, Lina Marcela, Roa-Acosta, Diego Fernando, Nieto-Calvache, Jhon Edinson
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10407035/
https://www.ncbi.nlm.nih.gov/pubmed/37560662
http://dx.doi.org/10.1016/j.heliyon.2023.e18539

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10407035/
https://www.ncbi.nlm.nih.gov/pubmed/37560662
http://dx.doi.org/10.1016/j.heliyon.2023.e18539

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