Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties.

Gels · 2025 · PMC12294662 · PMID 40710643

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an increasing trendno p-value reported

An increasing trend of visco-elastic moduli and gelatinization temperatures as the addition level was higher was observed, with some exceptions.

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a decreasing trendno p-value reported

The white index (WI) also exhibited a decreasing trend, while the yellow and browning index exhibited irregular variations with the addition level.

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