<i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. T...

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Detalhes bibliográficos

Principais autores:	Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-07-01
coleção:	Molecules
Assuntos:	fresh pasta gluten-free <i>Apulian black</i> chickpea high fibre anti-nutritional compounds bioactive compounds
Acesso em linha:	https://www.mdpi.com/1420-3049/26/15/4442
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