Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents. The effects of mulberry pomace ratio on the nutritional, textural and cooking properties as well as the sensory overall acceptance of the produ...
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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
2023-10-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effects-of-Mulberry-Pomace-Addition-and-Transglutaminase-Treatment-on-the-Quality,172244,0,2.html |
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