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High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer

M E Martín-Esparza1, M D Raigón2, A Raga1

  • 11Research Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
Dietary fibreMicrostructureTextureTiger nut pastaXanthan gum

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