Nutritional and Chemical-Physical Characterization of Fresh Pasta <i>Gnocchi</i> Prepared with Sea Water as New Active Ingredient
This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta <i>Gnocchi</i> with respect to those prepared with tap water. <i>Gnocchi</i> obtained by mixing the flour with seawater (GSW) were compared wi...
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Autores principales: | Gabriella Santagata, Domenico Zannini, Salvatore Mallardo, Floriana Boscaino, Maria Grazia Volpe |
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Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
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Materias: | |
Acceso en línea: | https://doaj.org/article/2e0628cdd8a941a3a2a45721e8a9a12d |
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