OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOUR
Ahlem Dib, Agnieszka Sujak(University of Life Sciences in Poznań), Marcin Mitrus(University of Life Sciences in Lublin), Agnieszka Wójtowicz(University of Life Sciences in Lublin), Leila Benatallah(University Frères Mentouri Constantine 1), Mohammed Nasreddine Zidoune(University Frères Mentouri Constantine 1)
Cited by 13
Related Papers
Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours
|LWT|2016|90
Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
|European Food Research and Technology|2017|90
Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
|International Journal of Food Science & Technology|2018|86
Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study
|Journal of Food Science and Technology|2019|56
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
|European Food Research and Technology|2017|54