Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

‘Violetto di Ramacca’ is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and...

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Detalles Bibliográficos
Autores principales: Canale, Michele, Sanfilippo, Rosalia, Strano, Maria Concetta, Amenta, Margherita, Allegra, Maria, Proetto, Ilaria, Papa, Martina, Palmeri, Rosa, Todaro, Aldo, Spina, Alfio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527894/
https://www.ncbi.nlm.nih.gov/pubmed/37761128
http://dx.doi.org/10.3390/foods12183419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527894/
https://www.ncbi.nlm.nih.gov/pubmed/37761128
http://dx.doi.org/10.3390/foods12183419

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