Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.
- DOI
- 10.3390/foods15122201
- Published
- 2026 Jun 18
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.3390/foods15122201,
title = {Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.},
author = {Luca MI and Ungureanu-Iuga M and Ciobanu VG and Batariuc A and Mironeasa S},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15122201},
url = {https://doi.org/10.3390/foods15122201}
}RIS
TY - JOUR TI - Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties. AU - Luca MI AU - Ungureanu-Iuga M AU - Ciobanu VG AU - Batariuc A AU - Mironeasa S PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15122201 UR - https://doi.org/10.3390/foods15122201 ER -
APA
MI, L., M, U., VG, C., A, B., & S, M. (2026). Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15122201
Source records
- pubmed · retrieved 2026-09-25T23:24:57.937Z