Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta
A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0–6% (<i>w</i>/<i>w</i>) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% <i>w</i>/<i>w</i>). The broccoli by-pr...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2023-12-01
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| Edice: | Foods |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2304-8158/13/1/44 |
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