Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

By F. A. Fiorda, M. S. S. Júnior, F. Silva, L. F. Souto, Maria Victória Eiras Grosmann. 2013

50 citations recorded by the source corpus.

Subfields: Food Science, Forestry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/80ffd11f5b851ad21e8ed5a0f96d3eddb412b87e