CyTA - Journal of Food
Volume 19, 2021 - Issue 1
Research Article
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
Cladodios de Opuntia como ingrediente funcional en el pan de trigo duro: características reológicas, sensoriales y químicas
F. Sciaccaa CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italy
https://orcid.org/0000-0003-3668-7660View further author information
https://orcid.org/0000-0003-3668-7660View further author information, M. Palumboa CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italyhttps://orcid.org/0000-0001-5048-0223View further author information
https://orcid.org/0000-0001-5048-0223View further author information, A. Pagliaroa CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italyhttps://orcid.org/0000-0003-2713-7077View further author information
https://orcid.org/0000-0003-2713-7077View further author information, V. Di Stefanob Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italyhttps://orcid.org/0000-0002-4483-2058View further author information
https://orcid.org/0000-0002-4483-2058View further author information, S. Scandurrac Institute for BioEconomy, National Council of Research, Catania, Italyhttps://orcid.org/0000-0001-5024-6373View further author information
https://orcid.org/0000-0001-5024-6373View further author information, N. Virzìa CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italyhttps://orcid.org/0000-0003-2502-9259View further author information
https://orcid.org/0000-0003-2502-9259View further author information & M. G. Melillic Institute for BioEconomy, National Council of Research, Catania, ItalyCorrespondence[email protected]
https://orcid.org/0000-0003-3019-4654View further author information
https://orcid.org/0000-0003-3019-4654View further author information show all