Amaranth-alginate hydrogels: rheological, textural, and sensory properties for gluten-free noodles
Gluten-free products are receiving growing attention, with amaranth, a nutrient-rich pseudocereal widely used in their formulation. Due to the absence of gluten, hydrocolloids such as alginates are often added to enhance structure and texture. This study examines the impact of different flour-water...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001388 |
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