Effect of spinach and chickpea flour fortification on cooking, functional and textural properties of wheat pasta
The present study was led to prepare pasta from wheat instead of semolina and effect of spinach powder and chickpea flour fortification on cooking, functional and textural properties pasta was assessed. Cooking losses were more in spinach wheat (SW) pasta while these are lowest in chickpea and spina...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2017-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2017/1821-44871702081A.pdf |