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Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of...

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Detalles Bibliográficos
Autores principales:	Jaworska, Danuta, Królak, Maria, Przybylski, Wiesław, Jezewska-Zychowicz, Marzena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404659/ https://www.ncbi.nlm.nih.gov/pubmed/32635143 http://dx.doi.org/10.3390/foods9070869

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