Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta
The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
AcademicPres
2017-05-01
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| Saila: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Gaiak: | |
| Sarrera elektronikoa: | http://journals.usamvcluj.ro/index.php/fst/article/view/12641 |
| Etiketak: |
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