Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours
Durum wheat semolina is the preferable ingredient for pasta products preparation. However, it has low protein quality, micronutrient and fiber composition. In this study, response surface methodology was applied to optimally formulate a macaroni by supplementing durum wheat semolina with tef (0 to 4...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis Group
2022-12-01
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| Serie: | International Journal of Food Properties |
| Soggetti: | |
| Accesso online: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2130941 |
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