Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8090422
Abstract: Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina.… read more here.
Keywords: wheat semolina; wheat; fresh pasta; semolina physicochemical ... See more keywords