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Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
Published 2023-02-01Subjects: Get full text
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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Published 2023-10-01Subjects: Get full text
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The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds
Published 2025-01-01Subjects: Get full text
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Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Published 2022-07-01Subjects: “…pasta…”
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