Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties
This study aimed to investigate the effects of incorporating carrot pomace from different varieties (Baltimore, Belgrado, Niagara, and Sirkana) into pasta formulations made from durum and common wheat flours, as well as to optimize the addition level and characterize the resulting products. To this...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-06-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/12/2201 |
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