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Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta
Durum wheat semolina (DWS) can be enriched with legume flours to produce more nutritious but high-quality pasta. DWS was substituted with detoxified matri (Lathyrus sativus) flour (DMF) at 5–25%, which in spaghetti increased the levels of protein, lipid, fibre and ash but decreased nitrogen-free ext...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5976595/ https://ncbi.nlm.nih.gov/pubmed/29892112 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3126-x |
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