Research Article
Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta
Figure 1
Moisture content of pasta during 3 months (a). Fat, protein, and fiber contents of pasta (b–d). Different letters indicate a significant difference (). C: control (without amaranth), A10: pasta with 10% amaranth, A15: pasta with 15% amaranth, and A20: pasta with 20% amaranth.
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