Influence of addition of mushroom powder to semolina on proximate composition, physicochemical properties and some safety parameters of material for pasta production-Reference-Cited by-同舟云学术

Influence of addition of mushroom powder to semolina on proximate composition, physicochemical properties and some safety parameters of material for pasta production

Published:2021-11 Issue: Volume:151 Page:112235
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Szydłowska-Tutaj Magdalena,Złotek Urszula,Combrzyński Maciej

Funder

Ministerstwo Edukacji i Nauki

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour;Bashir;IOSR Journal of Environmental Science, Toxicology and Food Technology,2012

5. Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber;Biernacka;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

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