Application of vegetable concentrates and powders in coloured pasta production
Author:
Affiliation:
1. Division of Engineering and Cereals Technology Department of Plant Food Technology and Gastronomy University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14521
Reference36 articles.
1. Phenolic compounds in fruits and beverages consumed as part of the mediterranean diet: their role in prevention of chronic diseases
2. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
3. Betalains: properties, sources, applications, and stability - a review
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