Structure and quality of pasta enriched with functional ingredients-Reference-Cited by-同舟云学术

Structure and quality of pasta enriched with functional ingredients

Published:2015 Issue:39 Volume:5 Page:30780-30792
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Bustos M. C.¹²³,Perez G. T.¹²³,Leon A. E.¹²³

Affiliation:

1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)

2. Córdoba

3. Argentina

Abstract

In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during pasta processing and what impact they may have on quality pasta attributes.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C4RA11857J

Reference189 articles.

1. Role of Ingredients in Pasta Product Quality: A Review on Recent Developments

2. Structure of Cooked Spaghetti of Durum and Bread Wheats

3. Colour Assessment on Bread Wheat and Triticale Fresh Pasta

4. The colours of durum wheat: a review

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