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1-4 of 4 results for gluten-free pastas

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Select article: Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

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Research article

First published 2021-4

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Berat Demir, Nermin Bilgiçli

Food Science and Technology International

Select article: Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality,nutritional and antioxidant properties

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Research article

First published 2025-12

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality,nutritional and antioxidant properties

Neeharika B, Vijayalaxmi K G, Shobha D

Food Science and Technology International

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

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Research article

First published 2019-7

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

M Ramírez, MJ Tenorio, C Ramírez [...]

Food Science and Technology International

Select article: Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality,Biofunctional,and Microstructure Characteristics of Pasta

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Research article

First published 2009-10

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality,Biofunctional,and Microstructure Characteristics of Pasta

P. Prabhasankar, P. Ganesan, N. Bhaskar

Food Science and Technology International

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