Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performe...

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Detalles Bibliográficos
Autores principales: Fois, Simonetta, Campus, Marco, Piu, Piero Pasqualino, Siliani, Silvia, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770218/
https://www.ncbi.nlm.nih.gov/pubmed/31540522
http://dx.doi.org/10.3390/foods8090422

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770218/
https://www.ncbi.nlm.nih.gov/pubmed/31540522
http://dx.doi.org/10.3390/foods8090422

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