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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Hlavní autoři:	Loubnah Belahcen, Denis Cassan, Elodie Canaguier, Marie-Hélène Robin, Yuna Chiffoleau, Marie-Françoise Samson, Gwénaëlle Jard
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-10-01
Edice:	Foods
Témata:	artisanal pasta cooking quality Pivot profile sensory analysis
On-line přístup:	https://www.mdpi.com/2304-8158/11/20/3208
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!