Article ID Journal Published Year Pages File Type
6405575 LWT - Food Science and Technology 2012 6 Pages PDF
Abstract
► Amaranth-enriched rice-based pasta had improved nutrient content and digestibility. ► Extrusion-cooking of mixtures of rice/amaranth flours (75/25) gave good quality pasta. ► Simultaneous starch gelatinization/protein denaturation positively affected quality.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta
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