Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters
Ozge Kurt Gokhisar & Mahir Turhan · Asian Food Science Journal · 2019
Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs). This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contribut...
Open access
Research Article
10.9734/afsj/2019/v13i330111