Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamin...

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Detalles Bibliográficos
Autores principales: Sujka, Katarzyna, Cacak-Pietrzak, Grażyna, Sułek, Alicja, Murgrabia, Karolina, Dziki, Dariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268230/
https://www.ncbi.nlm.nih.gov/pubmed/35807310
http://dx.doi.org/10.3390/molecules27134065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268230/
https://www.ncbi.nlm.nih.gov/pubmed/35807310
http://dx.doi.org/10.3390/molecules27134065

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