Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas c...

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Detalles Bibliográficos
Autores principales: Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392829/
https://www.ncbi.nlm.nih.gov/pubmed/34441666
http://dx.doi.org/10.3390/foods10081889

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392829/
https://www.ncbi.nlm.nih.gov/pubmed/34441666
http://dx.doi.org/10.3390/foods10081889

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