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Keywords: Transglutaminase
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Journal Articles
Production and characterization of a functional pasta for individuals with gluten-related disorders
Available to Purchase
Journal:
British Food Journal
British Food Journal (2025) 127 (8): 2720–2740.
Published: 11 March 2025
... with particular nutritional requirements. Design/methodology/approach The gluten-free pasta, developed using response surface methodology, incorporated 5.1% shrimp meat, 1.0% shrimp shell powder and 0.5% microbial transglutaminase, with psyllium husk powder utilized to enhance consistency. The pasta was dried...
