Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substit...

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Detalles Bibliográficos
Autores principales: Biernacka, Beata, Dziki, Dariusz, Gawlik-Dziki, Urszula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322690/
https://www.ncbi.nlm.nih.gov/pubmed/35889368
http://dx.doi.org/10.3390/molecules27144495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322690/
https://www.ncbi.nlm.nih.gov/pubmed/35889368
http://dx.doi.org/10.3390/molecules27144495

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