The optimization of technological factors during production of hummus spread
The traditional hummus spread is obtained of cooked and grinded chickpeas, blended with susame paste (tahini), olive oil, lemon juice and spices. Hummus spread is a rich source of dietary fibers, polyunsaturated fatty acids, vitamins A, E and C, folate, minerals Mg, K and Fe. During production of su...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
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University of Szeged, Faculty of Engineering
Szeged
2020
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| Sorozat: | Analecta technica Szegedinensia
14 No. 1 |
| Kulcsszavak: | Humusz, Talajbiokémia |
| Tárgyszavak: | |
| doi: | 10.14232/analecta.2020.1.34-42 |
| Online Access: | http://acta.bibl.u-szeged.hu/70170 |