Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties

Author:

Biernacka Beata,Dziki Dariusz,Gawlik-Dziki Urszula,Różyło Renata

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Rice noodles: Materials, processing and quality evaluation;Ahmed;Proceedings of the Pakistan Academy of Sciences,2016

2. Antimicrobial effects of Egyptian local chicory, cichoriumendivia subsp;Amer;Pumilum. International Journal of Microbiology,2018

3. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages;Baeza;Journal of the Science of Food and Agriculture,2017

4. Physical, sensorial and antioxidant properties of common wheat pasta enriched with carob fiber;Biernacka;LWT-Food Science and Technology,2017

5. Banana powder as an additive to common wheat pasta;Biernacka;Foods,2020

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