Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this...

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Detalles Bibliográficos
Autores principales: Taddei, Federica, Galassi, Elena, Nocente, Francesca, Gazza, Laura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229246/
https://www.ncbi.nlm.nih.gov/pubmed/34201020
http://dx.doi.org/10.3390/foods10061316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229246/
https://www.ncbi.nlm.nih.gov/pubmed/34201020
http://dx.doi.org/10.3390/foods10061316

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