Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in β-Glucans

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with β-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To thi...

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Detalles Bibliográficos
Autores principales: Padalino, Lucia, Mastromatteo, Marcella, Sepielli, Grazia, Del Nobile, Matteo Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448885/
https://www.ncbi.nlm.nih.gov/pubmed/28824128
http://dx.doi.org/10.3390/ma4122119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448885/
https://www.ncbi.nlm.nih.gov/pubmed/28824128
http://dx.doi.org/10.3390/ma4122119

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