Carboxymethyl cellulose and psyllium husk in gluten-free pasta
Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product. Gluten-free pasta was produced from rice flour, white corn flour, po...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2022-09-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/20341/20551/ |