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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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Principais autores: Loubnah Belahcen, Denis Cassan, Elodie Canaguier, Marie-Hélène Robin, Yuna Chiffoleau, Marie-Françoise Samson, Gwénaëlle Jard
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-10-01
Serier:Foods
Fag:
artisanal pasta
cooking quality
Pivot profile
sensory analysis
Online adgang:https://www.mdpi.com/2304-8158/11/20/3208
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