Albors, A.; Raigón Jiménez, MD.; García-Martínez, MD.; Martín-Esparza, M. (2016). Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT - Food Science and Technology. 74:183-190. https://doi.org/10.1016/j.lwt.2016.07.047
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/97062
Title: | Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle | |
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[EN] This work aims to evaluate the effect of tiger nut flour -TNF- (rich in insoluble fiber, minerals and lipids of healthy fatty acid profile) incorporation on the techno-functional and sensory attributes of durum wheat ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Publisher version: | http://doi.org/10.1016/j.lwt.2016.07.047 | |
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Authors would like to thank the Conselleria de Empresa, Universidad y Ciencia (Spain) for financial support throughout the project AICO/2016/056. Also, authors express sincere thanks to Harinas Villamayor S.A., Tigernuts ...[+]
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