Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti
- Author
- PADALINO, Lucia1 ; MASTROMATTEO, Marcella1 ; DE VITA, Pasquale2 ; FICCO, Donatella Bianca Maria2 ; NOBILE, Matteo Alessandro Del1
[1] Department of Food Science, University of Foggia, via Napoli, 25 - 71122 Foggia, Italy
[2] CRA Agricultural Research Council, CER Cereal Research Centre, SS. 16 km 675, 71122 Foggia, Italy - Source
International journal of food science & technology. 2013, Vol 48, Num 5, pp 972-983, 12 p ; ref : 1 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chemical quality Cooking properties hydrocolloids maize oat rheological characteristics sensorial quality texture properties
- Keyword (fr)
- Avoine Cuisson Gluten Hydrocolloïde Maïs Propriété chimique Qualité Spaghetti Texture Céréale Protéine végétale Traitement thermique
- Keyword (en)
- Oat Cooking Gluten Hydrocolloid Corn Chemical properties Quality Spaghetti Texture Cereal Plant protein Heat treatment
- Keyword (es)
- Avena Cocción Gluten Hidrocoloide Maiz Propiedad química Calidad Espagueti Textura Cereal Proteína vegetal Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27216505
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/ijfs.12049 
https://dx.doi.org/10.1111/ijfs.12049
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