Novel gluten-free pasta made with purple corn: nutritional, technological and sensorial quality

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.2025.103942Please read README.txt file for more information.本数据集配套于题为《以紫玉米为原料制备新型无麸质意面：营养、工艺与感官品质》的学术论文，该论文的数字对象标识符（Digital Object Identifier，DOI）为https://doi.org/10.1016/j.ifset.2025.103942。如需获取更多详细信息，请查阅README.txt文件。