Pasta Drying Defects as a Novel Ingredient for Hard Dough Biscuits: Effect of Drying Temperature and Granulation on Its Functionality.

Foods · 2024 · PMC11120182 · PMID 38790787

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an increasing trendno p-value reported

The value of Na 2 CO 3 -RC indicates an increasing trend for formulations with HT regrinds.

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