Legume flour as a natural colouring component in pasta production

In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory proper...

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Detalles Bibliográficos
Autores principales: Teterycz, Dorota, Sobota, Aldona, Zarzycki, Piotr, Latoch, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6952492/
https://www.ncbi.nlm.nih.gov/pubmed/31975733
http://dx.doi.org/10.1007/s13197-019-04061-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6952492/
https://www.ncbi.nlm.nih.gov/pubmed/31975733
http://dx.doi.org/10.1007/s13197-019-04061-5

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