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Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes
Recent increase in gluten allergy has led to high demand for gluten free products such as rice pasta. Although rice grains are rich in bioactive compounds and B vitamins, they are generally low in protein compared to wheat grains. The aim of this study was to determine the quality attributes of soy...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7848634/ https://www.ncbi.nlm.nih.gov/pubmed/33553740 http://dx.doi.org/10.1016/j.heliyon.2021.e06052 |