A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels
The current study aimed to fortify fresh pasta with red onion peels in the form of powder (OPP). For this aim, three concentrations were used (3%, 6%, and 9% <i>w</i>/<i>w</i>) and properly added to the dough. A control sample was also prepared for comparison (CTRL). Raw and cooked pasta samples wer...
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| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2025-11-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/14/23/4101 |
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