Effect of adding unconventional raw materials on the technological properties of rice fresh pasta

Article

Abstract: The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce

Palabras claves:

Gluten, Modified egg albumin, Pre-gelatinized rice flour

Autores:

Chang Y.K., Fernandes M.d.S., Gabriela Vernaza, Sehn G.A.R., Steel C.J.

Fuentes:

scopus