PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP
Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy - to - prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2017-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237149966025 |