Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a “source of fiber” based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More speci...
| Main Authors: | , , , |
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| 格式: | 文件 |
| 语言: | English |
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MDPI AG
2021-10-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/10/10/2510 |