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%...

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書目詳細資料
Main Authors: Monaca, Ana Belén, Cazzaniga, Amanda, Linares, Andrés Ramón, Brousse, María Marcela
格式: Online
語言:English
出版: Facultad de Ciencias Exactas, Químicas y Naturales 2023
主題:
在線閱讀:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/759