Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
Pasta is a carbohydrate-rich food with a low glycemic index (GI) and is one of the main sources of slowly digestible starch (SDS). The presence of bran fractions (BFs) in pasta may enhance its health potential, owing to the content of fiber, micronutrients, and bioactive compounds; however, at the s...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2021-04-01
|
| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/10/5/921 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|