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Listar por autor "Bressi, Giulia Benedetta"

Mostrando ítems 1-2 de 2

Aspectos tecnológicos y nutricionales de pasta sin gluten a base de harina de garbanzo y harina de chufa

Bressi, Giulia Benedetta (Universitat Politècnica de València, 2017-10-19)

[EN] This work aims to characterize the solid raw materials used and evaluate the effect of the incorporation of tigernut flour -TNF- (rich in insoluble fiber, minerals and lipids with an healthy fatty acids profile), ...
Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

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 ...

Mostrando ítems 1-2 de 2