Open AccessCarboxymethyl cellulose and psyllium husk in gluten-free pasta
Author(s) -
Siham M.M. Faheid,
I. R. S. Rizk,
Y. F. M. Kishk,
Gamal H. Ragab,
Sayed Mostafa
Publication year - 2022
Publication title -
foods and raw materials
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.212
H-Index - 8
eISSN - 2310-9599
pISSN - 2308-4057
DOI - 10.21603/2308-4057-2022-2-540
Subject(s) - food science , chewiness , husk , carboxymethyl cellulose , psyllium , chemistry , gluten , gluten free , cellulose , biochemistry , botany , dietary fiber , organic chemistry , biology , sodium