Published August 7, 2024
| Version v1
Dataset
Open
Novel gluten-free pasta made with purple corn: nutritional, technological and sensorial quality
Creators
-
1.
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Contributors
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1.
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Description
This is the data collection for the scientific article with title: "Novel gluten-free pasta made with purple corn: nutritional, technological and sensorial quality" with doi https://doi.org/10.1016/j.ifset.2025.103942
Please read README.txt file for more information.
Files
1_CookingProperties.csv
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Additional details
Related works
- Describes
- Journal article: 10.1016/j.ifset.2025.103942 (DOI)
Dates
- Submitted
-
2024-10