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Evaluation of structural, chemical and digestibility properties of multigrain pasta
ABSTRACT: Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), fing...
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| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884569/ https://ncbi.nlm.nih.gov/pubmed/33678885 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04616-x |
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