The impact of acid and sweet whey incorporation in pasta made with underutilized cereal flours
An emerging trend in the cereal sector is the use by peasant or artisanal pasta producers of neglected and underutilized species such as einkorn wheat, durum wheat landraces, and sorghum. These producers emphasize the nutritional value of these products as well as their role in promoting sustainabil...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005244 |
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