Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products. The amount of gluten and quality level of durum wheat, are two important factors for the superiority of finished pasta. Market price of...

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Detalles Bibliográficos
Autores principales: Nilusha, R. A. T., Jayasinghe, J. M. J. K., Perera, O. D. A. N., Perera, P. I. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6925700/
https://www.ncbi.nlm.nih.gov/pubmed/31886166
http://dx.doi.org/10.1155/2019/6750726

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6925700/
https://www.ncbi.nlm.nih.gov/pubmed/31886166
http://dx.doi.org/10.1155/2019/6750726

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