Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta
Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by
incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably …
incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably …
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and …
The by‐products obtained from orange and cucumber industries, such as pomace and peel,
are usually discarded after primary processing. In this study, orange pomace and cucumber …
are usually discarded after primary processing. In this study, orange pomace and cucumber …
[PDF][PDF] Nutritional qualities assessment of locally processed spaghetti
The quest for cheap and quality food is on the increase, especially during economy crises.
Some nutritional properties of the raw and cooked local and industrial spaghetti were …
Some nutritional properties of the raw and cooked local and industrial spaghetti were …