Pasta enriched with de-oiled sesame and yellow pepper flours: Evaluation of physicochemical properties, protein quality, and antioxidant potential
Valorization of waste as a sustainable food additive to produce value-added products is a recent interest. De-oiled sesame flour (DSF) is underutilized despite its rich protein, fiber, and phenols content. Pasta has a poor nutritional value but is a good vehicle for fortification. Therefore, pasta w...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002129 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|