Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta

Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta proc...

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Bibliographic Details
Main Authors: Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2022-07-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
pasta
by-products
valorisation
amino acids
fatty acids
sugars
broccoli leaves
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Drying-and-Broccoli-Leaves-Incorporation-on-the-Nutritional-Quality-of,152070,0,2.html

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http://journal.pan.olsztyn.pl/Effect-of-Drying-and-Broccoli-Leaves-Incorporation-on-the-Nutritional-Quality-of,152070,0,2.html

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