文章基本信息

标题：The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review
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作者：GULL, AMIR ; KUMAR, PRADYUMAN ; SAFAPURI, TARIQ AHMAD 等
期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2018
卷号：10
期号：1
页码：106-111
DOI：10.17508/CJFST.2018.10.1.08
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of these with advantage of having several health benefits. Furthermore, the results of this study could provide the industry useful information about potential utilization of different non-conventional ingredients in food formulations and product development for new functional foods.
关键词：pasta; functional foods; non-conventional ingredients; health benefits