26-70 ANALIZA COMPORTĂRII LA FIERBERE A PASTELOR AGLUTENICE DIN OREZ, PORUMB, HRIŞCĂ ŞI SOIA
BOILING BEHAVIOR ANALYSIS OF GLUTEN-FREE PASTA OF RICE, CORN, BUCKWHEAT AND SOYBEANS
In this paper is presented the boiling analysis of gluten-free pasta made by rice, corn, buckwheat, soybeans and the effects on them such as: their bonding the agglomeration tendency, boiling water sediment.
Keywords: gluten-free pasta, rice, boiling, consistency