Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours

Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while im...

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Bibliographic Details
Main Authors: Simone de Souza Fernandes, Jhony Willian Vargas-Solórzano, Carlos Wanderlei Piler Carvalho, José Luis Ramírez Ascheri
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
gluten-free product
pasta-like product
extruded flour
extrusion cooking
physical property
chemical composition
Online Access:https://www.mdpi.com/2304-8158/14/14/2524
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https://www.mdpi.com/2304-8158/14/14/2524

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