Impact of tempeh flour supplementation on the properties of non-gluten pasta product

• Published in: African journal of food, agriculture, nutrition, and development : AJFAND Vol. 20; no. 7; pp. 16905 - 16921
• Main Authors: Sholichah, E, Indrianti, N, Yulianti, L.E, Sarifudin, A, Kiatponglarp, W
• Format: Journal Article
• Language: English
• Published: Rural Outreach Program 15.12.2020
• Subjects: Chemical properties; Enriched foods; Flour; Food texture; Materials; Mechanical properties; Observations; Pasta products; Tempeh; Indonesia

Gluten-free products are needed by people with gluten allergy such as celiac disease and autism. The consumption of gluten-free products rises annually and, therefore, there is potential in the development of gluten-free products. Most of the non-gluten pasta products (NGP) contain a low amount of p...