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Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties.
Namir, Mohammad; Iskander, Ali; Alyamani, Amal; Sayed-Ahmed, Eman T Abou; Saad, Ahmed M; Elsahy, Kamal; El-Tarabily, Khaled A; Conte-Junior, Carlos Adam.
Afiliação
  • Namir M; Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Iskander A; Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Alyamani A; General Organization for Export and Import Control, Ministry of Trade and Industry, Garden City, Cairo 11519, Egypt.
  • Sayed-Ahmed ETA; Department of Biotechnology, Faculty of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia.
  • Saad AM; Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Elsahy K; Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • El-Tarabily KA; Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Conte-Junior CA; Department of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
Molecules ; 27(9)2022 Apr 30.
Article em En | MEDLINE | ID: mdl-35566217
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Farinha Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Farinha Idioma: En Ano de publicação: 2022 Tipo de documento: Article