Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The to...

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Detalles Bibliográficos
Autores principales: Bonacci, Sonia, Di Stefano, Vita, Sciacca, Fabiola, Buzzanca, Carla, Virzì, Nino, Argento, Sergio, Melilli, Maria Grazia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955999/
https://www.ncbi.nlm.nih.gov/pubmed/36832846
http://dx.doi.org/10.3390/foods12040774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955999/
https://www.ncbi.nlm.nih.gov/pubmed/36832846
http://dx.doi.org/10.3390/foods12040774

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