Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

Journal of Food Quality

Volumn 38, Issue 4, 2015, Pages 268-272

  Özyurt, Gülsün ^a   Uslu, Leyla ^a   Yuvka, Ilknur ^a   Gökdoğan, Saadet ^a   Atci, Gökçe ^a   Ak, Burcu ^a   Işik, Oya ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING; MOLDS; SENSORY PERCEPTION; THERMAL PROCESSING (FOODS); YEAST;

COLOR MEASUREMENTS; FUNCTIONAL INGREDIENT; MICROBIOLOGICAL QUALITY; NUTRITIONAL QUALITIES; SCIENTIFIC KNOWLEDGE; SENSORY CHARACTERISTICS; SPIRULINA PLATENSIS; TECHNOLOGICAL ATTRIBUTES;

QUALITY CONTROL;

EID: 84948717534     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12142     Document Type: Article

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