Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of c...

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Veröffentlicht in:	Food science and technology international 2019-07, Vol.25 (5), p.414-428
Hauptverfasser:	Ramírez, M, Tenorio, MJ, Ramírez, C, Jaques, A, Nuñez, H, Simpson, R, Vega, O
Format:	Artikel
Sprache:	eng
Schlagworte:	Amaranthus - chemistry Celiac Disease - diet therapy Chemical Phenomena Consumer Behavior Desiccation - methods Diet, Gluten-Free Dietary Proteins - analysis Hot Temperature Manihot - chemistry Plant Tubers - chemistry Taste Water - analysis
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