Enriching gluten-free rice pasta with soybean and sweet potato flours
The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formu...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/102065 |
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