Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

VKR Surasani, A Singh, A Gupta, S Sharma - Lwt, 2019 - Elsevier
In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated
into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional …
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Functionality and cooking characteristics of pasta supplemented with protein isolate from Pangas processing waste.

VKR Surasani, AS Arashdeep Singh, AG Antima Gupta… - 2019 - cabidigitallibrary.org
In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated
into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional …

[引用][C] Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste

VKR Surasani, A Singh, A Gupta, S Sharma - 2019