Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch

Foschia, M; Beraldo, P; Peressini, D

Peressini, D (reprint author), Univ Udine, Dipartimento Sci Agroalimentari Ambientali & Anim, Via Sondrio 2-A, I-33100 Udine, Italy.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017; 97 (2): 572

Abstract

BACKGROUNDThe objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enri......

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