Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta
Author:
Affiliation:
1. National Institute of Research & Development for Food Bioresources ‐ IBA Bucharest 6 Dinu Vintila street Bucharest 021102 Romania
2. VTT Technical Research Centre of Finland Ltd Tietotie 2 Espoo FI‐02044 VTT Finland
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14297
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2. Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta
3. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti
4. European Commission. (2006).Regulation
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