Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes
Pui Vem Chan(Universidade Federal de São Paulo), Patrícia Sinnecker(Universidade Federal de São Paulo), Márcio Schmiele(Universidade Federal dos Vales do Jequitinhonha e Mucuri), Cristiana Maria Pedroso Yoshida(Universidade Federal de São Paulo), Anna Cecília Venturini(Universidade Federal de São Paulo), Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas), Daniela Leandro Manfré(Universidade Federal de São Paulo)
Cited by 4
Related Papers
Sustainable rice bran protein: Composition, extraction, quality properties and applications
|Trends in Food Science & Technology|2024|63
Traditional Tomato Varieties Improve Fruit Quality Without Affecting Fruit Yield Under Moderate Salt Stress
|Frontiers in Plant Science|2020|60
A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation
|International Journal of Food Science & Technology|2022|42