Work

Quality Evaluation of Gluten-Free Pasta Enhanced With Carboxymethyl Cellulose Gum: Rheological Properties, Characterization, Cooking Tests, and Sensory Analysis

Year: 2025

Type: article

Source: Journal of AOAC International

DOI: 10.1093/jaoacint/qsaf042

Authors: Mahsa Mohseni, Peyman Mahasti Shotorbani, Afshin Akhondzadeh Basti, Yeganeh Azimi

Institutions: Islamic Azad University, Tehran, Islamic Azad University, Science and Research Branch, University of Tehran

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4411130858

FWCI: 0.562

Cites: 35

Cited by: 1

Related to: 10