TY  - GEN 
AU  - Messia, Maria Cristina
AU  - Verardo, Vito
PY  - 2023
UR  - https://hdl.handle.net/10481/81574
AB  - Evaluating the nutritional quality and thermal damage effects of gluten-free foods is
essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In
this work, fifteen different commercial gluten-free pasta...
LA  - eng
PB  - MDPI
KW  - Gluten-free pasta
KW  - Furosine
KW  - Protein chemical score
KW  - Pseudocereals
KW  - Pulse
KW  - Maltulose
KW  - Maillard reaction
TI  - Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
DO  - 10.3390/ foods12061221
ER  -