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Processing a 100% legume pasta in a classical extruder without agglomeration during mixing
ABSTRACT: Pasta made exclusively from legume has high nutritional potential (rich in protein and gluten free). However, it is difficult to produce 100% legume dough suitable for the extrusion step in pasta production that comprises hydration, mixing, and extrusion. This paper addresses the biochemic...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8248116/ https://www.ncbi.nlm.nih.gov/pubmed/33533024 http://dx.doi.org/10.1111/1750-3841.15604 |