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Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility
Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10–40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156647/ https://ncbi.nlm.nih.gov/pubmed/28035159 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2410-x |
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