Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (<i>Triticum aestivum</i>), dough and pasta properti...

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Bibliographic Details
Main Authors: Mădălina Iuga, Silvia Mironeasa
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Plants
Subjects:
grape peels
pasta
wheat flour
fibers
antioxidants
Online Access:https://www.mdpi.com/2223-7747/10/5/926

Internet

https://www.mdpi.com/2223-7747/10/5/926

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