Gelatinization and pasta making conditions for buckwheat gluten-free pasta
Elisa De Arcangelis, Francesca Cuomo, Maria Carmela Trivisonno, Emanuele Marconi, Maria Cristina Messia
Topics & Concepts
Food scienceChemistryRice flourGlutenGuar gumGluten freeMonoglycerideWheat flourFatty acidRaw materialBiochemistryOrganic chemistryFood composition and propertiesCeliac Disease Research and ManagementSeed and Plant Biochemistry