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...
| Автори: | , , , |
|---|---|
| Формат: | Online |
| Мова: | Spanish |
| Опубліковано: |
Facultad de Ciencias Exactas, Químicas y Naturales
2017
|
| Предмети: | |
| Онлайн доступ: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/203 |