Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made with tap w...

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Detalles Bibliográficos
Autores principales: Santagata, Gabriella, Zannini, Domenico, Mallardo, Salvatore, Boscaino, Floriana, Volpe, Maria Grazia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619524/
https://www.ncbi.nlm.nih.gov/pubmed/34828864
http://dx.doi.org/10.3390/foods10112585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619524/
https://www.ncbi.nlm.nih.gov/pubmed/34828864
http://dx.doi.org/10.3390/foods10112585

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