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Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

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Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

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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. doi:10.1177/1082013217750683

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/115873

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Title: Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[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 ...[+]
Subjects: Cereal processing , Dietary fibre , Hydrocolloids , Food quality , Food texture
Copyrigths: Embargado
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013217750683
Publisher:
SAGE Publications
Publisher version: http://doi.org/10.1177/1082013217750683
Thanks:
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 ...[+]
Type: Artículo

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