Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC...

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Hlavní autoři:	Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-12-01
Edice:	Foods
Témata:	pulses proteins pasta extrusion extrusion-cooking pre-gelatinization
On-line přístup:	https://www.mdpi.com/2304-8158/11/24/4040
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