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Figure 1: Relationship between FPC and nutritional compounds |
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Figure 1: Relationship between FPC and nutritional compounds |
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Figure 2: Relationship between FPC and 6Amino acids profile |
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Figure 3: Relationship between FPC and another 6Amino acids profile |
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Figure 4: Relationship between FPC and last 6Amino acids profile |
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Figure 5: Relationship between Taste assessment and organoleptic score at 4phases time |
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Figure 6: Relationship between Texture and enriched pasta score at 4phases time |
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Figure 7: Relationship between Color and enriched pasta scoreat 4phases time |
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Figure 8: Relationship between Odor and enriched pasta score at 4phases time |
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Figure 9: Comparison of TVB-N pasta fillet amount at 4phases time |
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Figure 10: Comparison of TBArs enriched pasta amount at 4phases time |