Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients
Abstract The demand for gluten-free products for people suffering from a gluten allergy is increasing. Therefore, the aim of this study was to produce high-quality gluten-free pasta from brown rice flour (BRF), quinoa flour (QF) and chickpea flour (CPF), semolina flour (S) was used as control sample...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-06-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-06516-6 |
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