Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.

Molecules · 2022 · PMC9332216 · PMID 35897847

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a decreasing trendno p-value reported

A decreasing trend was observed in terms of water absorption; however, the differences were not statistically significant.

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