Nutritional and Sensory Evaluation of Novel Homemade Recipes for Gluten Free Pasta
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چکیده
A strict gluten limination diet is the unique solution for treating people with gluten related disorders. Commercial gluten free products have acceptable organoleptic characteristics, but they are high in energy and fat content, promoting obesity in patients with coeliac disease, are expensive and usually are difficult to find, especially in isolated areas. In the current investigation, two novel recipes for GF pasta were developed and compared in regards of their sensory and nutritional characteristics and cost.
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