Qualitative properties of pasta enriched with celery root and sugar beet by-products
The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorpt...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2018-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0010_qualitative-properties-of-pasta-enriched-with-celery-root-and-sugar-beet-by-products.php |