Gluten-free pasta: Development of a new formulation based on rice and lupine bean flour (Lupinus mutabilis) using a mixture-process design

Article

Abstract: Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors t

Palabras claves:

celiac disease, Gluten-free pasta, LUPINUS MUTABILIS, Mixture-process design

Autores:

Christian Yépez, Danny Navarrete, David Albuja-Vaca, Gabriela Vernaza

Fuentes:

scopus