Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensori...

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Detalles Bibliográficos
Autores principales: Catzeddu, Pasquale, Fois, Simonetta, Tolu, Valentina, Sanna, Manuela, Braca, Angela, Vitangeli, Ilaria, Anedda, Roberto, Roggio, Tonina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378388/
https://www.ncbi.nlm.nih.gov/pubmed/37509733
http://dx.doi.org/10.3390/foods12142641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378388/
https://www.ncbi.nlm.nih.gov/pubmed/37509733
http://dx.doi.org/10.3390/foods12142641

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