Location: Healthy Processed Foods Research
Project Number: 2030-41000-064-15-N
Project Type: Non-Funded Cooperative Agreement
Start Date: Jul 1, 2016
End Date: Dec 30, 2018
Development and physical and chemical characterization of gluten-free spaghetti with nutraceutical properties made from a mixture of pulses, blue corn, and plantain flours. Advance the knowledge of functional gluten-free spaghetti. Collaborate on funding proposals for functional type foods with potential health benefits.
Evaluate some physico-chemical and nutritional properties of gluten-free spaghetti by standards and novel methods and procedures, in collaboration with the National Polytechnic Institute of Mexico.