Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.

Barbara Simonato Roberta TolveGiada RaineroCorrado Rizzi Davide Sega Gabriele Rocchetti Christophe El-Nakhel Gianluca Giuberti

Published in: Journal of the science of food and agriculture (2020)

The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability. © 2020 Society of Chemical Industry.

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