Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

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

88 citations recorded by the source corpus.

Subfields: Food Science, Forestry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c69045fb45d9210fab6fa0cf68853cfee8fddfaf