Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

• Main Authors: Bastos, Gilsimeire Morais, Manoel Soares Soares JniorauthorUniversidade Federal de Gois, Escola de Agronomia, Campus Samambaia, Rod. Goinia/Nova Veneza, KM 0, 74690-900, Goinia, Gois, Brazil, Mrcio CaliariauthorUniversidade Federal de Gois, Escola de Agronomia, Campus Samambaia, Rod. Goinia/Nova Veneza, KM 0, 74690-900, Goinia, Gois, Brazil, Andressa Louise de Araujo PereiraauthorUniversidade Federal de Gois, Faculdade de Nutrio, FANUT/UFG Rua 227 Qd. 68 s/n, Setor Leste Universitrio CEP, 74.605-080, Goinia, Gois, Brazil, Carla Cristina de MoraisauthorUniversidade Federal de Gois, Faculdade de Nutrio, FANUT/UFG Rua 227 Qd. 68 s/n, Setor Leste Universitrio CEP, 74.605-080, Goinia, Gois, Brazil, Maria Raquel Hidalgo CamposauthorUniversidade Federal de Gois, Faculdade de Nutrio, FANUT/UFG Rua 227 Qd. 68 s/n, Setor Leste Universitrio CEP, 74.605-080, Goinia, Gois, Brazil
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: Acceptance; amaranth flour; biological hazards; color; cooking; Cooking properties; cooking quality; gluten-free foods; pasta; Pasta quality; potato chips; potato pulp; potatoes; proximate composition; sensory properties; Solanum tuberosum L; Texture; wheat flour