Development of nutrient-enriched gluten-free pasta using brown rice flour and green leafy vegetables as natural sources of calcium and dietary fiber
Abstract The growing demand for gluten-free products with improved nutritional value has driven the development of alternative pasta formulations. This study focused on creating gluten-free pasta enriched with calcium and dietary fiber using brown rice flour (BRF) and three green leafy vegetables: C...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00555-8 |
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