Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

Behzad Nasehi

Volume 3, Issue 2 , December 2020, , Pages 160-167

https://doi.org/10.22059/jfabe.2020.306762.1059

Abstract
  Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and ...  Read More