Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound
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关键词
Functional pasta, Green extraction technologies, Carotenoids, Phenolics, Tocochromanols, Solanum lycopersicum, Triticum durum
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