Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen
This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complem...
| Published in: | Applied Sciences |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/14/6617 |