Autor:
Marengo, M.
Amoah, I.
Carpen, A.
Benedetti, S.
Zanoletti, M.
Buratti, S.
Lutterodt, H.E.
Johnson, P.T.
Manful, J.
Marti, A. Bonomi, F.
Iametti, S.
The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different fo...
Enlace original:
https://cgspace.cgiar.org/handle/10568/102065
Marengo, M.
,
Amoah, I.
,
Carpen, A.
,
Benedetti, S.
,
Zanoletti, M.
,
Buratti, S.
,
Lutterodt, H.E.
,
Johnson, P.T.
,
Manful, J.
,
Marti, A. Bonomi, F.
,
Iametti, S.
,
[Enriching gluten-free rice pasta with soybean and sweet potato flours]
,
Enriching gluten-free rice pasta with soybean and sweet potato flours
