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Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

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Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle

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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. doi:10.1016/j.lwt.2016.07.047

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/97062

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Title: Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana
Universitat Politècnica de València. Departamento de Química - Departament de Química
Issued date:
Abstract:
[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 ...[+]
Subjects: Fresh pasta , Tiger nut , Texture , Colour , Sensory attributes , Cooking properties
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2016.07.047
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.lwt.2016.07.047
Thanks:
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 ...[+]
Type: Artículo

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