Evaluation of the moisture percentage of gluten-free pasta mix from hyperprotein quinoa flour and its effect on cooking characteristics and color in the final product …
ACV Guilombo, JFS Duque… - I+ T+ C …, 2024 - revistas.unicomfacauca.edu.co
Hydration during mixing in the preparation of pasta is of great importance since it allows for
obtaining a uniform dough, which will give desirable final characteristics to the product in …
obtaining a uniform dough, which will give desirable final characteristics to the product in …