Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame—Undaria pinnatifida) were made and compared with duru...

Descripción completa

Detalles Bibliográficos
Autores principales: Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro, Beltrán, José A., Calanche, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407415/
https://www.ncbi.nlm.nih.gov/pubmed/36010525
http://dx.doi.org/10.3390/foods11162525

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407415/
https://www.ncbi.nlm.nih.gov/pubmed/36010525
http://dx.doi.org/10.3390/foods11162525

Ejemplares similares