<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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Hlavní autoři:	Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-07-01
Edice:	Molecules
Témata:	fresh pasta gluten-free <i>Apulian black</i> chickpea high fibre anti-nutritional compounds bioactive compounds
On-line přístup:	https://www.mdpi.com/1420-3049/26/15/4442
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