Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta
Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (<i>w/w</i>) of <i>Moringa oleifera</i> L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility an...
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| Asıl Yazarlar: | , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2020-05-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/9/5/628 |
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