Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours

Abstract Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of extrusion temperature (ET: 90.18-12...

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Veröffentlicht in:	Biotecnia 2024-12, Vol.26
Hauptverfasser:	Delgado-Murillo, Samuel Arturo, Zazueta-Morales, José de Jesús, Quintero-Ramos, Armando, Castro-Montoya, Yazmín Alejandra, Ruiz-Armenta, Xóchitl Ariadna, Limón-Valenzuela, Víctor, Delgado-Nieblas, Carlos Iván
Format:	Artikel
Sprache:	eng ; por
Schlagworte:	Agriculture, Multidisciplinary Biotechnology & Applied Microbiology Chemistry, Multidisciplinary
Online-Zugang:	Volltext
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