Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes
Laura Milde, Paola Soledad Chigal, Jorge Emiliano Olivera, Karina G. González
Topics & Concepts
ChewinessFood scienceXanthan gumMouthfeelStarchChemistryGluten freeRice flourMathematicsGlutenMaterials scienceRheologyComposite materialRaw materialOrganic chemistryFood composition and propertiesChild Nutrition and Feeding IssuesMicrobial Metabolites in Food Biotechnology