Pasta from yellow lentils: How process affects starch features and pasta quality
Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, Alessandra Marti
Topics & Concepts
Food scienceExtrusionChemistryStarchExtrusion cookingStarch gelatinizationGlutenFlavorMaterials scienceMetallurgyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications