Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential

Article

Abstract: Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (3

Palabras claves:

Antioxidant activity, bioactive compounds, germination, Moringa, Nutritional properties, pasta, SENSORY PROPERTIES, texture

Autores:

Cristina Martínez-Villaluenga, Elena Cartea M., Juana Frias, Karín E. Coello, Peñas E., Velasco P.

Fuentes:

google

scopus