The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta

International Journal of Gastronomy and Food Science

Volumn 2, Issue 2, 2015, Pages 93-97

  Miceli, Alessandro ^a   Francesca, Nicola ^a   Moschetti, Giancarlo ^a   Settanni, Luca ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Antibacterial activity; Aqueous extracts; Borage; Fresh pasta; Sensory evaluation

Indexed keywords

EID: 85006851740     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2014.12.004     Document Type: Article

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