Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Netwo... | RTCL.TV
Channel: Social RTCL TV
Date: 24/10/2023

### Keywords ###
#grapepomace #pasta #glutenstructure #antioxidantactivity #polyphenolcontent #sensoryproperties #RTCLTV #shorts

### Article Attribution ###
Title: Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality
Authors: Barbara la Gatta, Mariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, Maurizio Palmitessa, Aldo Di Luccia ,and Carmela Lamacchia
Publisher: MDPI AG
DOI: 10.3390/foods12142699
DOAJ URL: https://doaj.org/article/7e6b9600532f45018ebe43e50017696b
Source URL: https://www.mdpi.com/2304-8158/12/14/2699



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### Video Timestamps ###
0:00:00 - Summary 
0:00:35 - Title 
0:00:44 - End