Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

‘Violetto di Ramacca’ is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and...

Ful tanımlama

Detaylı Bibliyografya

Asıl Yazarlar:	Michele Canale, Rosalia Sanfilippo, Maria Concetta Strano, Margherita Amenta, Maria Allegra, Ilaria Proetto, Martina Papa, Rosa Palmeri, Aldo Todaro, Alfio Spina
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2023-09-01
Seri Bilgileri:	Foods
Konular:	artichoke flour <i>Cynara scolymus</i> durum wheat functional bread polyphenols staling process
Online Erişim:	https://www.mdpi.com/2304-8158/12/18/3419
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!