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%...
| Hoofdauteurs: | , , , |
|---|---|
| Formaat: | Online |
| Taal: | English |
| Gepubliceerd in: |
Facultad de Ciencias Exactas, Químicas y Naturales
2023
|
| Onderwerpen: | |
| Online toegang: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759 |