Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta <i>Gnocchi</i> with respect to those prepared with tap water. <i>Gnocchi</i> obtained by mixing the flour with seawater (GSW) were compared wi...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-10-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/11/2585 |