Journal ArticleOPEN ACCESS

Development of gluten free pasta using Quality Protein Maize (QPM) enriched with functional ingredients

  • D S
  • UK V
  • P M
The Pharma Innovation (2021) 10(5) 1067-1075
DOI: 10.22271/tpi.2021.v10.i5n.6346
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Abstract

… Since QPM lacks gluten an elastic protein, pre gelatinization and binding with pulse flour are essential to get strength to … The dough was chilled for 30 minutes at 4 °C. Preliminary trials were conducted to standardize the ideal steaming and refrigeration times …

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APA

D, S., UK, V., & P, M. (2021). Development of gluten free pasta using Quality Protein Maize (QPM) enriched with functional ingredients. The Pharma Innovation, 10(5), 1067–1075. https://doi.org/10.22271/tpi.2021.v10.i5n.6346

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