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Spelt pasta with increased content of functional components
(Association of the Chemical Engineers of Serbia, 2017-07)
This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. ...
Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta
(Serbian Chemical Society, 2017-10)
Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough ...