对以扁豆粉和姜黄为基础的通心粉的理化、微生物和感官特性的评估

{"title":"对以扁豆粉和姜黄为基础的通心粉的理化、微生物和感官特性的评估","authors":"Campo-Vera Yesenia, Contreras-Lozano Mauricio, Florez-Anteliz Ruben Francisco","doi":"10.3390/foods2023-15043","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the Physicochemical, Microbiological and Sensory Properties of a Pasta Based on Lentil Flour and Turmeric\",\"authors\":\"Campo-Vera Yesenia, Contreras-Lozano Mauricio, Florez-Anteliz Ruben Francisco\",\"doi\":\"10.3390/foods2023-15043\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":505782,\"journal\":{\"name\":\"Foods 2023\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods 2023\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/foods2023-15043\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods 2023","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods2023-15043","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}