Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta
作者： Sila Mary Rodrigues Ferreira , Ana Paula de Mello , Mônica de Caldas Rosa dos Anjos , Cláudia Carneiro Hecke Krüger , Patrícia Moreira Azoubel
DOI: 10.1016/J.FOODCHEM.2015.04.085
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摘要: The aim of this study was to evaluate the use of mixture of sorghum–rice–corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment …
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