Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products
Fresh pasta was enriched with olive pomace (OP) and artichoke by-products (AB), respectively, at three concentrations: 13.5%, 14.5%, and 15% for OP, and 15%, 17%, and 19% for AB. Both control and fortified samples were assessed for technological properties, nutritional content and sensory quality. A...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-09-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/19/3379 |
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