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Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta

Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (...

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Detalles Bibliográficos
Autores principales:	Wang, Jinghong, Brennan, Margaret Anne, Brennan, Charles Stephen, Serventi, Luca
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393622/ https://www.ncbi.nlm.nih.gov/pubmed/34441708 http://dx.doi.org/10.3390/foods10081931

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