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Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta

by Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto and Renato Souza Cruz

Journal of Food and Nutrition Research. 2018, 6(2), 130-136. DOI: 10.12691/jfnr-6-2-10
Pub. Date: March 07, 2018Views: 15418 Downloads: 15333Like: 1

corn bran shelf-life rheological analysis tagliarini pasta dough quality

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