AGRIS - International System for Agricultural Science and Technology

Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours | Efecto del proceso de extrusión sobre las propiedades fisicoquímicas, fitoquímicas, y de cocción de pastas libres de gluten elaboradas a partir de harinas de arroz quebrado y garbanzo

2024

Delgado-Murillo, Samuel Arturo | Zazueta-Morales, José de Jesús | Quintero-Ramos, Armando | Castro-Montoya, Yazmín Alejandra | Ruiz-Armenta, Xóchitl Ariadna | Limón-Valenzuela, Víctor | Delgado Nieblas, Carlos Iván


Bibliographic information
Publisher
Universidad de Sonora
Other Subjects
Optimization; Food by-products; Subproductos alimenticios; Enfermedad celíaca; Celiac disease; Optimización
Language
Spanish; Castilian, English
Format
image/jpeg, application/pdf, application/pdf, text/xml
License
Derechos de autor 2023, https://creativecommons.org/licenses/by-nc-sa/4.0
Type
Journal Article; Journal Part; Info:eu-Repo/semantics/publishedversion; Journal Article; Journal Part; Journal Article; Journal Part
Source
Biotecnia; Vol. 26 (2024): January - December; 112 - 121, Biotecnia; Vol. 26 (2024): Enero - Diciembre; 112 - 121, 1665-1456, 1665-1456

2024-10-18
Dublin Core
Data Provider
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