Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

Amaranth is one of the gluten-free pseudocereals and is suitable for celiac disease. This research aimed to investigate the effect of amaranth flour in concentrations of 0 (C), 10 (A10), 15 (A15), and 20% (A20) on the rheological, physicochemical, and sensory characteristics of functional pasta duri...

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Bibliographic Details
Main Authors: Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2024/3091944
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