Articles on ısıl işlem

Ayşe Büşra MADENCİ, Nermin Bilgiçli, Selman Türker

NeuGastro, 2024, Vol 3, Issue 2, Page 147-163

This paper aims to investigate the effect of heat treatment and packaging techniques on the qualitative attributes of functionally enriched fresh pasta. Fresh pasta is a type of pasta with a moisture content of more than 24% and thus can be said to be perishable. Fresh pasta typically has an...