Work

Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach

Year: 2024

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17551

Authors: Tayse F F da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A Fernandes, Paula Rodrigues, André Lemos, Isabel C F R Ferreira, Maria José Alves, Lillian Barros, Sandrina A Heleno

Institutions: Universidade Politécnica de Bragança, Centro de Investigação de Montanha, AquaValor Centro de Valorização e Transferência de Tecnologia da Água

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: “la Caixa” Foundation

OpenAlex ID: W4402393516

FWCI: 0.584

Cites: 19

Cited by: 3

Related to: 10