Development and Characterisation of Gluten-Free Fresh Pasta Using Teff, Rice, and Buckwheat Flours Enhanced with Thermal Waters: a Mixture Design Approach

AuthID
 P-016-YGT
10
Author(s)
da Silveira, TFF
·
Hasni, J
·
Portelada, N
·
Fernandes, FA
·
Lemos, A
·
Ferreira, ICFR
·
Alves, MJ
·
Barros, L
·
Heleno, SA
Document Type
Article in Press
Year published
2024
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 59, Issue: 11, Pages: 8351-8360 (10)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85203433976
Wos: WOS:001308665600001
Source Identifiers
ISSN: 0950-5423
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