Qualitative properties of pasta enriched with celery root and sugar beet by-products
The effects of wheat flour replacement at ORG PITTED DATES different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied.Sensory evaluation was also investigated.Incorporation of fibre powders increased water absorption and prolonged dough stability a