Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of...

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Detalles Bibliográficos
Autores principales: Lomuscio, Elisabetta, Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara, Rizzi, Corrado
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407225/
https://www.ncbi.nlm.nih.gov/pubmed/36010496
http://dx.doi.org/10.3390/foods11162496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407225/
https://www.ncbi.nlm.nih.gov/pubmed/36010496
http://dx.doi.org/10.3390/foods11162496

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