Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs
The possibility of replacing wheat with non-conventional flours in the production of pasta still represents a technological challenge. This work aimed to study the effect of replacing wheat flour with dehydrated cassava puree on the texture of pasta doughs. Formulations were made by substituting 20%...
| Autores principales: | , , , |
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| Formato: | Online |
| Lenguaje: | English |
| Publicado: |
Facultad de Ciencias Exactas, Químicas y Naturales
2023
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| Materias: | |
| Acceso en línea: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759 |