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Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours
ArticleAbstract: α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to inPalabras claves:Fortified pasta, Lupin, Protein digestibility, Protein efficiency ratio, Sensory evaluation, α-galactoside-free lupin floursAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusGerminated Cajanus cajan seeds as ingbkp_redients in pasta products: Chemical, biological and sensory evaluation
ArticleAbstract: Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improvPalabras claves:Fortified pasta, germination, nutritional quality, Pigeon pea, Sensory evaluationAutores:Granito M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusEffect of supplementation of wheat semolina with Arthrospira Platensis on quality, acceptability and physical and chemical composition of spaghetti
ArticleAbstract: Background: Microalgae are a source of physiologically active compounds which can be considered as fPalabras claves:Cooking quality, Food paste, functional food, glycemic index, microalgaeAutores:Parra J., Rodolfo Fernández-Gómez, Rojas-Tortolero D., Torres A., Valero Y.Fuentes:scopus