Entity

Time filter

Source Type


Radoi P.B.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Alexa E.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Radulov I.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | Morvay A.,Banats University Of Agriculture Science And Vet Med King Michael Romania From Timisoara | And 2 more authors.
Revista de Chimie | Year: 2015

The aim of this study is to obtain gluten free pasta fortified with 10-40% fresh banana and dried banana in absence and in presence of ascorbic acid. Also, the obtained products were studied in term of total phenolic, cinnamic acids and selected microelements (Fe, Cu, Zn, Mn, Ni) composition. The results showed that addition of 30-40% fresh or dried banana in gluten free pasta leads to increasing of bioactive compounds of products. Source

Discover hidden collaborations