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Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR...

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Detalles Bibliográficos
Autores principales:	Namir, Mohammad, Iskander, Ali, Alyamani, Amal, Sayed-Ahmed, Eman T. Abou, Saad, Ahmed M., Elsahy, Kamal, El-Tarabily, Khaled A., Conte-Junior, Carlos Adam
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101751/ https://www.ncbi.nlm.nih.gov/pubmed/35566217 http://dx.doi.org/10.3390/molecules27092868

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