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Whole amaranth flour was used to prepare gluten free pasta with different hydrocolloids (guar gum, gum acacia and gum tragacanth) at different proportions (0.5 and 1.0%). Different flour blend formed from amaranth flour and hydrocolloids (guar gum, gum acacia and gum tragacanth) were tested for pasting profile. Amaranth flour blend with 1.0% guar gum showed maximum peak viscosity. Developed pasta...
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