Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

2015/04/25 by Sila Mary Rodrigues Ferreira, Ana Paula de Mello, Ana Paula de Queiroz Mello +5 · 2 citations
Medicine · Nursing · #Celiac Disease Research and Management #Food composition and properties #Microbial Metabolites in Food Biotechnology

paper · doi:10.1016/j.foodchem.2015.04.085

openalex publication_date 2015/04/25 · crossref created 2015/04/25 · crossref issued 2016/01/01 · crossref published 2016/01/01 · crossref published-print 2016/01/01 · crossref deposited 2018/09/23 · openalex created_date 2025/10/10 · crossref indexed 2026/04/30 · openalex updated_date 2026/07/22

Citations

• Food and Agriculture Organization of the United Nations
• Sorghum and millet phenols and antioxidants

Cited by

• Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
• Pasta [wikipedia]