The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta
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This study investigated the effects of the addition of Rosa rugosa fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory c... ...
