Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil
Abstract Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. Wheat flour semolina was replaced with 5%, 10% and 15% of LF or 1%, 2.5%...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
BMC
2024-05-01
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| سلاسل: | BMC Biotechnology |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://doi.org/10.1186/s12896-024-00841-w |
| الوسوم: |
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