Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes

Publication date: Available online 29 May 2020Source: LWTAuthor(s): Laura Beatríz Milde, Paola Soledad Chigal, Jorge Emiliano Olivera, Karina Grisel González

Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research