Technological and Sensory Aspects of Macaroni with Free or Encapsulated <i>Azolla</i> Fern Powder

Technological and Sensory Aspects of Macaroni with Free or Encapsulated <i>Azolla</i> Fern Powder

<i>Azolla</i> might be considered an alternative and promising dietary ingredient for antioxidants. There have not been any reports on the incorporation of free <i>Azolla</i> fern powder (FAP) or its microcapsules in foods, especially fresh pasta, yet. Microencapsulation was...

Full description

Bibliographic Details
Main Authors: Essam Mohamed Elsebaie, Galila Ali Asker, Mona Metwally Mousa, Mona Morgan Kassem, Rowida Younis Essa
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
FAP
antioxidant activities
cooking quality
encapsulation
Online Access:https://www.mdpi.com/2304-8158/11/5/707

Similar Items

Similar Items