Partial Substitution of Wheat Flour with Palm Flour in Pasta Preparation

Pasta, a globally cherished staple food, is consumed on a wide scale. However, conventional wheat-based pasta often lacks nutrients that can be incorporated to add value to the new product. To address this nutritional deficiency and enhance the health benefits for consumers, a promising approach is...

詳細記述

書誌詳細

出版年:	Applied Sciences
主要な著者:	David Santos Rodrigues, Mônica Tejo Cavalcanti, Cristiano Alves Gomes, Jucilene Silva Araújo, Renato Pereira Lima, Inacia dos Santos Moreira, Shênia Santos Monteiro, Emmanuel Moreira Pereira
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-11-01
主題:	pasta cooking properties <i>Opuntia fícus-indica</i> (L.)
オンライン･アクセス:	https://www.mdpi.com/2076-3417/13/22/12123