Premix of cassava starch for pastas. Chemical characteristics and shelf life
Pasta consumption is massive and there is no variety in premixes for gluten-free noodles. The objective of this work was to evaluate the chemical characteristics of noodles made from a premix for cassava starch, corn meal, milk, salt and xanthan gum; and its shelf life. In order to know the centesim...
| 主要な著者: | , , , |
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| フォーマット: | Online |
| 言語: | Spanish |
| 出版事項: |
Facultad de Ciencias Exactas, Químicas y Naturales
2017
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| 主題: | |
| オンライン･アクセス: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/203 |