Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta

Cold storage conditions during long-term periods can be critical for the quality of gluten-free products. The objective of this work was to elaborate gluten-free pasta using cassava starch and study the influence of different storage conditions on the textural and sensorial properties of gluten-past...

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Detalles Bibliográficos
Autores principales: Vieira, Agdylannah, Silva, Amanda, Albuquerque, Aline, Almeida, Renata, Rodrigues, Thais, Silva, Layanne, Duarte, Maria, Cavalcanti-Mata, Mario, Rocha, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8383059/
https://www.ncbi.nlm.nih.gov/pubmed/34466708
http://dx.doi.org/10.1016/j.heliyon.2021.e07844

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8383059/
https://www.ncbi.nlm.nih.gov/pubmed/34466708
http://dx.doi.org/10.1016/j.heliyon.2021.e07844

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