Article ID Journal Published Year Pages File Type
6377891 Journal of Cereal Science 2013 10 Pages PDF
Abstract
► Manufacture and characterization of gluten-free spaghetti added with vegetable flour. ► Among the enriched spaghetti, that with the yellow pepper was sensorially the best. ► The yellow pepper flour was produced with two different drying processes. ► The low temperature yellow pepper flour had higher content of the antioxidant components. ► P_LTYP (Pasta with Low Temperature Yellow Pepper) had higher dietary fibers content.
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
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