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Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder
In the present research, wheat flour was replaced with onion skin powder (OSP) in 2%, 3.5%, and 5% concentration along with control to produce different pizza base variants. Prepared pizza doughs and base were investigated for different quality parameters. Rheology revealed that increased concentrat...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7596091/ https://www.ncbi.nlm.nih.gov/pubmed/33122789 http://dx.doi.org/10.1038/s41598-020-75793-0 |