Listar Centros de Investigación por autor "Schoenlechner, Regine"
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Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx
Linares-García, Laura; Rep-Carrasco-Valencia, Ritva; Glorio Paulet, Patricia; Schoenlechner, Regine (Springer Verlag, 2019-06)The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein ... -
Rheological and textural properties of gluten - free doughts made from Andean grains
Vidaurre-Ruiz, Julio; Salas Valerio, Francisco; Schoenlechner, Regine; Repo-Carrasco Valencia, Ritva (2020)The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), ...