Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy

Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy

This paper deals with the characteristics of spelt pasta enriched with eggs. Eggs were added to spelt farina in the quantity of 0, 124 or 248 g/kg (equivalent to 0, 3 or 6 eggs, respectively). Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various s...

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Bibliographic Details
Main Authors: Filipović Jelena S., Miladinović Zoran P., Pezo Lato L., Filipović Nada K., Filipović Vladimir S., Jevtić-Vukmirović Aleksandra S.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2015-01-01
Series:Hemijska Industrija
Subjects:
eggs
13C MAS NMR
spelt pasta
quality
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400019F.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2015/0367-598X1400019F.pdf

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