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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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Ahmad, Naveed, Ur-Rehman, Salim, Shabbir, Muhammad Asim, Abdullah, Shehzad, Muhammad Asif, ud-Din, Zia, Roberts, Thomas H.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2018
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Original Article
Online toegang: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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