Enhancement of semolina pasta with carob molasses pulp
Author:
Publisher
Czech Academy of Agricultural Sciences
Link
http://cjfs.agriculturejournals.cz/doi/10.17221/152/2023-CJFS.pdf
Reference24 articles.
1. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
2. Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber
3. Banana Powder as an Additive to Common Wheat Pasta
4. Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust
5. The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations
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