The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...
[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 ...
[EN] The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber " based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking ...