Martín-Esparza, M.; Bressi, Giulia Benedetta; Raga, A.; Albors, A.(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a ...