Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in β-Glucans

Author： Padalino Lucia Mastromatteo Marcella Sepielli Grazia Nobile Matteo Alessandro Del

Publisher： MDPI

E-ISSN： 1996-1944|4|12|2119-2135

ISSN： 1996-1944

Source： Materials, Vol.4, Iss.12, 2011-12, pp. : 2119-2135

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Distribution and Molecular Characterization of β-Glucans from Hull-Less Barley Bran, Shorts and Flour

By Zheng Xueling Li Limin Wang Qi

International Journal of Molecular Sciences, Vol. 12, Iss. 3, 2011-02 ,pp. : 1563-1574

MDPI

Access to resources Recommend Favorite

Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

By Alvarez María Dolores Cuesta Francisco Javier Herranz Beatriz Canet Wenceslao

Foods, Vol. 6, Iss. 1, 2017-01 ,pp. : 3-3

MDPI

Access to resources Recommend Favorite

β-Glucans: Relationships between Modification, Conformation and Functional Activities

By Wang Qiang Sheng Xiaojing Shi Aimin Hu Hui Yang Ying Liu Li Fei Ling Liu Hongzhi

Molecules, Vol. 22, Iss. 2, 2017-02 ,pp. : 257-257

MDPI

Access to resources Recommend Favorite

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

By Nionelli Luana Rizzello Carlo Giuseppe

Foods, Vol. 5, Iss. 3, 2016-09 ,pp. : 65-65

MDPI

Access to resources Recommend Favorite

Development of a High-Density SNP-Based Linkage Map and Detection of QTL for β-Glucans, Protein Content, Grain Yield per Spike and Heading Time in Durum Wheat

By Marcotuli Ilaria Gadaleta Agata Mangini Giacomo Signorile Antonio Massimo Zacheo Silvana Addolorata Blanco Antonio Simeone Rosanna Colasuonno Pasqualina

International Journal of Molecular Sciences, Vol. 18, Iss. 6, 2017-06 ,pp. : 1329-1329

MDPI

Access to resources Recommend Favorite