The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta-Reference-Cited by-同舟云学术

The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta

Author:

Szydłowska-Tutaj Magdalena¹²,Złotek Urszula¹^ORCID,Wójtowicz Agnieszka³,Combrzyński Maciej³^ORCID

Affiliation:

1. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str.8, 20-704 Lublin, Poland

2. PZZ Lubella GMW Sp. z o.o., Lublin, Wrotkowska Str. 1, 20-469 Lublin, Poland

3. Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka Str. 31, 20–612 Lublin, Poland

Abstract

Supplementation with dried mushrooms increased the nutritional value of enriched pasta.

Funder

Ministry of Science and Higher Education, Republic of Poland

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference34 articles.

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