Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More speci...

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Detalles Bibliográficos
Autores principales: Martín-Esparza, Maria Eugenia, Raigón, Maria Dolores, García-Martínez, Maria Dolores, Albors, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536094/
https://www.ncbi.nlm.nih.gov/pubmed/34681559
http://dx.doi.org/10.3390/foods10102510

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536094/
https://www.ncbi.nlm.nih.gov/pubmed/34681559
http://dx.doi.org/10.3390/foods10102510

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