Authors:
Petru Bogdan Rădoi, Daniela Stoin, Ersilia Alexa, Georgiana Olteanu, Minodora Iovan, Teodor – Ioan Trașcă
Volume 21, Issue 4;
Pages: 389-391; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The aim of this paper was to elaborate a generalized input – output model that shows the different steps to produce and characterize fortified pasta. The authors identified all the influence factors on the pasta production process and the analyses that must be done to characterize the final products. In this way, further researchers and pasta producers will have a generalized model for the production technology and characterization of this type of pasta.
Keywords:
pasta, nutritional value
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Faculty of Food Processing Technology
Royalty