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Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder
Barbara Simonato, Roberta Tolve, Giada Rainero, Corrado Rizzi, Davide Sega, Gabriele Rocchetti, Luigi Lucini, Gianluca Giuberti
- Department of Animal Science, Food and Nutrition
- Faculty of Agriculture, Food and Environmental Sciences
- Academic Field: Medicinal and Food Chemistry and Applied Technologies
- Department for Sustainable Food Process
- Academic Field: Agricultural Chemistry, Agricultural Genetics and Pedology
- Academic Field: Food Science and Technology
Research output: Contribution to journal › Meeting Abstract › peer-review
4
Citations
(Scopus)