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...

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Autori principali:	Rossella Dodi, Letizia Bresciani, Beatrice Biasini, Marta Cossu, Francesca Scazzina, Federica Taddei, Maria Grazia D’Egidio, Margherita Dall’Asta, Daniela Martini
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-04-01
Serie:	Foods
Soggetti:	slowly digestible starch carbohydrates fiber in vitro digestion micronization
Accesso online:	https://www.mdpi.com/2304-8158/10/5/921
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