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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Bibliografische gegevens

Hoofdauteurs:	Marian Ilie Luca, Mădălina Ungureanu-Iuga, Viorela-Gabriela Ciobanu, Ana Batariuc, Silvia Mironeasa
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2026-06-01
Reeks:	Foods
Onderwerpen:	by-product valorization carrot waste functional foods nutritional profile dough rheology
Online toegang:	https://www.mdpi.com/2304-8158/15/12/2201
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