Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional qual...

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Detalles Bibliográficos
Autores principales: Leon, Julián Alberto, Bongianino, Nicolás Francisco, Quiroga, Fernanda, Bertone, Diego, León, Alberto
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agropecuarias 2024
Materias:
celiac disease
corn flour
technological quality
celiaquía
harina de maíz
calidad tecnológica
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/41832
Aporte de:
AgriScientia de Universidad Nacional de Córdoba

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