CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from he...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2021-06-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/791/725 |