Nutritional and Functional Characteristics of Protein-Fortified Pasta from Sweet Potato
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چکیده
منابع مشابه
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples inclu...
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متن کاملincorpoEvaluation the Nutritional Value and Staling Rate of Toast Breads Fortified with Xanthan Gum and Potato Flour
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2011
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2011.29129