Physical quality of gluten‐free doughs and fresh pasta made of amaranth
Abstract Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3301 |