<b>Sensorial and physicochemical qualities of pasta prepared with amaranth

• Main Authors: Juliana Lopes dos Santos (Author), Jamile Kailer dos Santos (Author), Elisvânia Freitas dos Santos (Author), Fabiane La Flor Ziegler Sanches (Author), Maria Raquel Manhani (Author), Daiana Novello (Author)
• Format: Book
• Published: Universidade Estadual de Maringá, 2015-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of AF addition were assessed. Five formulations o...