Sorghum Pasta and Noodles: Technological and Nutritional Aspects
Sign Up to like & getrecommendations! Published in 2020 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-020-00829-9
Abstract: Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely… read more here.
Keywords: technological nutritional; pasta; noodles technological; sorghum pasta ... See more keywords
Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11182783
Abstract: Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy,… read more here.
Keywords: quality; sensory; seed flour; hemp seed ... See more keywords