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Martín-Esparza, M.; Raga-Soriano, A.; González Martínez, MC.; Albors, A. (2018). Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features. Food Science and Technology International. 24(4):309-320. https://doi.org/10.1177/1082013217750683
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/115873
Título: | Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features | |||
Autor: | Raga-Soriano, Ana | |||
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[EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |||
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Versión del editor: | http://doi.org/10.1177/1082013217750683 | |||
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The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia, Generalitat ...[+]
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