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Journal of Culinary Science & Technology Volume 12, 2014 - Issue 2
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Original Articles

Psyllium as a Substitute for Gluten in Pastas

Renata Puppin ZandonadiGrupo de Pesquisa em Qualidade Nutricional e Alimentar, Departamento de Nutrição, Universidade de Brasília, Brasília, Distrito Federal, BrazilCorrespondence[email protected]
,
Raquel Braz Assunção BotelhoGrupo de Pesquisa em Qualidade Nutricional e Alimentar, Departamento de Nutrição, Universidade de Brasília, Brasília, Distrito Federal, Brazil
&
Wilma Maria Coelho AraújoGrupo de Pesquisa em Qualidade Nutricional e Alimentar, Departamento de Nutrição, Universidade de Brasília, Brasília, Distrito Federal, Brazil
Pages 181-190 | Received 19 Aug 2013, Accepted 15 Nov 2013, Published online: 14 Mar 2014

Citations (4)

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Read on this site (1)

Nelsy García-Caldera & Friné Velázquez-Contreras. (2019) Amaranth Pasta in Mexico: A Celiac Overview. Journal of Culinary Science & Technology 17:2, pages 146-154.
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Articles from other publishers (3)

Amos Nussinovitch & Madoka Hirashima. 2023. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition 255 278 .
Lívia de Lacerda de Oliveira, Lícia Camargo de Orlandin, Lorena Andrade de Aguiar, Valeria Aparecida Vieira Queiroz, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho & Lúcio Flávio de Alencar Figueiredo. (2022) Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids. Foods 11:19, pages 3124.
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Ji Kang, Qingbin Guo & Steve W. Cui. 2021. Handbook of Hydrocolloids. Handbook of Hydrocolloids 597 624 .

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