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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |