Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France

Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study...

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Detalles Bibliográficos
Autores principales: Belahcen, Loubnah, Cassan, Denis, Canaguier, Elodie, Robin, Marie-Hélène, Chiffoleau, Yuna, Samson, Marie-Françoise, Jard, Gwénaëlle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601503/
https://www.ncbi.nlm.nih.gov/pubmed/37430953
http://dx.doi.org/10.3390/foods11203208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601503/
https://www.ncbi.nlm.nih.gov/pubmed/37430953
http://dx.doi.org/10.3390/foods11203208

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