Impact of Sesame ( Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties
This study was carried out to evaluate the effects of sesame ( Sesamum indicum L.) oil cake on pasta processing and the functional characteristics of the end product. The pasta produced from wheat flour fortified with 5, 7.5, 10, 12.5, and 15% ( w/w ) sesame oil cake showed a significant increase i...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Impact-of-Sesame-Sesamum-indicum-L-Oil-Cake-on-Pasta-Physicochemical-Properties,191267,0,2.html |
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