Cargando…
Use of Grape Peels By-Product for Wheat Pasta Manufacturing
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achi...
Autores principales: | Iuga, Mădălina, Mironeasa, Silvia |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8148588/ https://www.ncbi.nlm.nih.gov/pubmed/34066588 http://dx.doi.org/10.3390/plants10050926 |
Ejemplares similares
-
Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties
por: Ungureanu-Iuga, Mădălina, et al.
Publicado: (2023) -
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
por: Coţovanu, Ionica, et al.
Publicado: (2021) -
Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020) -
Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023) -
Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality
por: Turcu, Raluca Paula, et al.
Publicado: (2020)