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Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta
The effects of wheat bran (WB) and wheat germ (WG) (5, 10, 15 and 20%) on physical, chemical and sensory properties of filled (with cheese) and unfilled fresh pasta were investigated. Pasta formulations with increased WB and WG ratio resulted in higher water uptake, volume increase, cooking loss, an...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542859/ https://ncbi.nlm.nih.gov/pubmed/31205340 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03705-w |
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