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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...

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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

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