Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus‐indica cladodes-Reference-Cited by-同舟云学术

Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus‐indica cladodes

Published:2019-03-19 Issue:9 Volume:99 Page:4242-4247
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Attanzio Alessandro¹,Diana Patrizia¹,Barraja Paola¹,Carbone Anna¹,Spanò Virginia¹,Parrino Barbara¹,Cascioferro Stella M¹,Allegra Mario¹,Cirrincione Girolamo¹,Tesoriere Luisa¹,Montalbano Alessandra¹^ORCID

Affiliation:

1. Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF)Università degli Studi di Palermo Palermo Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9655

Reference48 articles.

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3. CACTUS PEAR FRUITS AND CLADODES: A SOURCE OF FUNCTIONAL COMPONENTS FOR FOODS

4. Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)

5. Dietary Guidelines for Americans(2010). Available:https://health.gov/dietaryguidelines/2010/.

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