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Listar por palabra clave "Pasta formulation"

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Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

Armellini, Rita; Peinado Pardo, Irene; Pittia, Paola; Scampicchio, M.; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2018)

[EN] Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) ...

Mostrando ítems 1-1 de 1