Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

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Dib Ahlem; Wójtowicz Agnieszka; Benatallah Leila; Bouasla Abdallah; Zidoune Mohammed Nasreddine;

Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central comp... View more
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