Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), add...

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Pubblicato in:Foods
Autori principali: Zarzycki, Piotr, Sykut-Domańska, Emilia, Sobota, Aldona, Teterycz, Dorota, Krawęcka, Ada, Blicharz-Kania, Agata, Andrejko, Dariusz, Zdybel, Beata
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2020
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7230903/
https://ncbi.nlm.nih.gov/pubmed/32244646
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040404
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