Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta

Matin Yahyavia Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran

Leila Kamali Roustaa Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran

Amir Pouya Ghandehari Yazdia Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran

Mahdi Aminia Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran

Zahra Ahmadib Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

Seid Mahdi Jafaric Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran;d Department of Analytical Chemistry and Food Science, Nutrition and Bromatology Group, Faculty of Science, Universidade de Vigo, Ourense, Spain;e College of Food Science and Technology, Hebei Agricultural University, Baoding, ChinaCorrespondence[email protected]

https://orcid.org/0000-0001-6877-9549

Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta

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Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta

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