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