Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder
Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different incorporation levels (2, 2.5, 5, 7.5 and 10 %)....
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
|
| Series: | Annals of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0570178322000239 |