Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses

In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of...

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Detalles Bibliográficos
Autores principales: Giovanelli, Gabriella, Bresciani, Andrea, Benedetti, Simona, Chiodaroli, Giulia, Ratti, Simona, Buratti, Susanna, Marti, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572695/
https://www.ncbi.nlm.nih.gov/pubmed/37835230
http://dx.doi.org/10.3390/foods12193578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572695/
https://www.ncbi.nlm.nih.gov/pubmed/37835230
http://dx.doi.org/10.3390/foods12193578

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