The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta-Reference-Cited by-同舟云学术

The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta

Published:2022-12 Issue:2 Volume:2 Page:100187
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Rodriguez-Huezo M.E.^ORCID,Valeriano-Garcia N.,Totosaus-Sanchez A.,Vernon-Carter E.J.,Alvarez-Ramirez J.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

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