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Legume flour as a natural colouring component in pasta production
In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory proper...
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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/PMC6952492/ https://ncbi.nlm.nih.gov/pubmed/31975733 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04061-5 |
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