The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review
| Autor: | AMIR GULL, PRADYUMAN KUMAR, TARIQ AHMAD SAFAPURI, ASHWANI KUMAR KHAJURIA, ANURADHA GANDOTRA, ROMEE JAN |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 106-111 (2018) |
| Druh dokumentu: | article |
| ISSN: | 1847-3466 1848-9923 |
| DOI: | 10.17508/CJFST.2018.10.1.08 |
| Popis: | As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of these with advantage of having several health benefits. Furthermore, the results of this study could provide the industry useful information about potential utilization of different non-conventional ingredients in food formulations and product development for new functional foods. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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