Open AccessProduction of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes
Author(s) -
Patrícia Sinnecker,
Sílvia Letícia Rivero Meza,
Patrícia Sinnecker,
Anna Cecília Venturini,
Cristiana Maria Pedroso Yoshida,
Márcio Schmiele,
Patrícia Sinnecker
Publication year - 2022
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v11i11.34057
Subject(s) - food science , flavor , black rice , blanching , gluten free , absorption of water , chemistry , gluten , xanthan gum , mathematics , raw material , materials science , botany , biology , rheology , organic chemistry , composite material