Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B...

Descripción completa

Detalles Bibliográficos
Autores principales: Cappa, Carola, Laureati, Monica, Casiraghi, Maria Cristina, Erba, Daniela, Vezzani, Maurizio, Lucisano, Mara, Alamprese, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824778/
https://www.ncbi.nlm.nih.gov/pubmed/33466328
http://dx.doi.org/10.3390/foods10010091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824778/
https://www.ncbi.nlm.nih.gov/pubmed/33466328
http://dx.doi.org/10.3390/foods10010091

Ejemplares similares