Hydrocolloid-Mediated Structuring of Gluten-Free Pasta From Germinated Proso Millet Flour: Cooking, Texture, and Microstructural Properties
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The development of gluten-free pasta with acceptable cooking and textural quality remains challenging due to the absence of a gluten network. In this study, gluten-free pasta was formulated using germinated proso millet flour (GPMF) with the incorporation of d... ...
