Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--> <p class="PotText" style="line-height: 115%;">Pasta is commonly consumed and low glycaemic cereal-based food with long...

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Bibliographic Details
Main Authors: Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová
Format: Article
Language:English
Published: HACCP Consulting 2017-01-01
Series:Potravinarstvo
Subjects:
pumpkin powder
pasta
farinograph
cooking quality
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/743

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/743

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