A carregar...
High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties
Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7022698/ https://ncbi.nlm.nih.gov/pubmed/31877757 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010011 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|