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Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140202/ https://www.ncbi.nlm.nih.gov/pubmed/35626963 http://dx.doi.org/10.3390/foods11101393 |