Development of gluten-free and egg-free pasta based on...

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European Food Research and Technology 2019 / 6

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

Linares-García, Laura, Repo-Carrasco-Valencia, Ritva, Paulet, Patricia Glorio, Schoenlechner, Regine
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03320-1
Date:
June, 2019
File:
PDF, 1.01 MB
english, 2019
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